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Basil Preserved in Parmesan Cheese

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ready in: under 30 minutes
serves/makes:   2 cups

recipe id: 70060

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1 large bunch fresh basil
1 cup freshly grated Parmesan cheese


Remove the basil leaves from the stems. Discard the stems.

Rinse the leaves and dry them in a salad spinner. Pat off any excess water with a clean lint free cotton kitchen towel.

Roll the leaves into a cigar shape and cut in ribbons. You should have 1 1/4 cups of basil ribbons.

Place 1/4 inch of Parmesan cheese in the bottom of a one cup freezer safe jar or freezer safe plastic container; add a layer of basil, then another 1/4 inch layer of cheese.

Keep adding layers of cheese and basil until you are 1/4 inch away from the top of the jar, ending with a cheese layer.

Gently pat down on the top to remove any air pockets.

Add cheese to fill the jar to the top.

Cover with the jar with the lid and freeze.

This mixture will stay fresh in your refrigerator for one week and can be frozen for up to one year.

Thaw overnight before using.

added by

Victoria Wesseler, CDKitchen Staff


Nutritional data has not been calculated yet.

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Registered Member at
Member since:
May 18, 2007


This sounds super; but -- and maybe my brain is still asleep -- could you give some suggestions on how to use it? Thanks!

CDKitchen Staff Reply:
This recipe is from Victoria's article on CDKitchen about preserving basil - you can find uses for it in the full article

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