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Frozen coriander or basil in oil (preserving the summer harvest)
Every summer there's more basil and coriander then I can eat before the season ends. So, after making Annabel's Pesto recipe the other day and freezing them in icecube trays, I figured why not do a similar thing with the overproduction of coriander?! It's easy and allows you to enjoy your herbs for much longer then the season lasts;- Coriander or basil, as much as you have/like- Salt, a pinch- Olive oil, or other neutral cooking oil- Lemon juice, a squeeze only if you like.
© Annabel Langbein Media
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