How To Make Basil Cubes

Making basil cubes is one of the simplest ways to preserve fresh basil for months.
 
If you’ve ever watched your beautiful basil plant turn into a sad, black mush in the fridge, this method is your saving grace.
 
You can make basil cubes by chopping the leaves, packing them into ice cube trays, and freezing them with water or oil.
 
These little flavor bombs let you enjoy that sweet, peppery taste of summer anytime you need it.
 
In this post, we’ll walk through exactly how to make basil cubes, the best liquids to use, and the smartest ways to store and use them.
 
Let’s dive right in.

Why You Should Make Basil Cubes

The main reason you should make basil cubes is that they lock in freshness and flavor at peak ripeness.
 
When you make basil cubes, you’re essentially flash-freezing the herb’s essential oils, which are responsible for that unmistakable aroma.
 
Dried basil simply can’t compete with the vibrant taste you get from frozen cubes.
 
Plus, making basil cubes is ridiculously easy and takes less than ten minutes of active prep time.
 
You’ll never have to throw away wilted leaves again, and you’ll always have a pop of green ready for sauces, soups, and stews.
 
It’s also a budget-friendly trick because you can buy basil in bulk during the summer when it’s cheap and abundant.
 
Let’s look at the different ways to make basil cubes so you can pick the best one for your kitchen.
 

How to Make Basil Cubes with Water

Making basil cubes with water is the most straightforward and calorie-free approach.
 
This method is perfect if you plan to drop the cubes into soups, broths, or any dish where extra fat isn’t needed.
 

1. Wash and Dry the Leaves Thoroughly

Start by picking the freshest leaves from your basil plant, avoiding any that are wilted or spotted.
 
Give them a good rinse under cold running water to remove dirt and tiny bugs.
 
Then, dry them completely using a salad spinner or by patting them gently with a clean kitchen towel.
 
Moisture is your enemy here because excess water creates ice crystals that can make the basil mushy.
 

2. Chop or Tear the Basil

Roughly chop the leaves or just tear them into smaller pieces with your hands.
 
You don’t need a fine mince, but smaller pieces will pack more easily into the ice cube trays.
 
Fill each compartment about two-thirds full with the chopped basil.
 
You want to leave a little room so the water can surround the leaves completely.
 

3. Top Off with Water and Freeze

Carefully pour cool water over the basil until each compartment is filled to the top.
 
Use a spoon to push any floating leaves down so they’re submerged.
 
Place the tray in the freezer on a flat surface and let it freeze solid, which usually takes about 4 to 6 hours.
 
Once frozen, pop the basil cubes out and transfer them to a zip-top bag or airtight container.
 
These water-based basil cubes will keep for up to six months in the freezer.
 

How to Make Basil Cubes with Olive Oil

Making basil cubes with olive oil is the preferred method for many cooks because it adds richness and helps preserve color.
 
The oil coats the basil leaves and prevents them from browning as quickly as they do in water.
 
This version is ideal for pasta dishes, pesto, marinades, and any recipe that calls for a hit of olive oil.
 

1. Use a Food Processor for a Paste

For the best texture, pulse your clean, dry basil leaves in a food processor with a splash of olive oil.
 
You’re not making a full pesto here, just a coarse paste that’s easy to spoon into the trays.
 
Add the oil slowly until the basil breaks down into a thick, spoonable consistency.
 
This step makes your basil cubes more concentrated and easier to use later.
 

2. Fill the Trays and Top with Extra Oil

Spoon the basil paste into each compartment, filling it about halfway.
 
Then, pour more olive oil over the top to completely cover the basil paste.
 
The extra oil acts as a barrier, keeping the basil from being exposed to air, which causes oxidation.
 
Gently tap the tray on the counter to release any trapped air bubbles.
 

3. Freeze and Store with Care

Place the tray in the freezer and let the cubes solidify for at least 6 hours, or overnight.
 
Once frozen, pop them out and store them in a freezer bag, separating layers with parchment paper so they don’t stick together.
 
Because the oil doesn’t fully solidify, these basil cubes will soften quickly at room temperature, so keep them cold until you’re ready to cook.
 
You can use them straight from the freezer, just toss them right into your hot pan or simmering sauce.
 

Tips and Tricks for Perfect Basil Cubes

Getting the perfect basil cubes is all about the details, and a few simple tricks can make a big difference.
 
First, always blanch your basil before freezing if you want the brightest green color.
 
Blanching means dropping the leaves in boiling water for just five seconds, then shocking them in ice water.
 
This stops enzyme activity that causes browning and keeps your cubes looking fresh for months.
 
Second, don’t overfill the trays, as liquids expand when frozen and can overflow.
 
Third, label your bags with the date and the type of liquid you used, so you don’t mix up your batches.
 
Finally, consider using silicone ice cube trays because they make popping out the cubes much easier than plastic ones.
 

So, How Do You Make Basil Cubes and Use Them?

You make basil cubes by chopping fresh leaves, packing them into ice cube trays, and freezing them with either water or olive oil.
 
Water cubes are great for soups and broths, while oil cubes shine in pasta and sautéed dishes.
 
Now that you know how to make basil cubes, you’ll never be stuck with a sad, shrinking herb plant again.
 
Just grab a cube or two whenever your recipe calls for fresh basil, and taste that summer sunshine all year long.
 
Happy freezing, and enjoy your incredible homemade basil cubes in every dish you create.