Omgoodness I thought you were going to say the top of the blender came off and there was green stuff everywhere even the ceiling. Phew

Anonymous wrote:Be careful, herbs in oil are a big food safety danger https://extension.okstate.edu/programs/oklahoma-gardening/recipes/safely-infusing-oils-at-home.html#:~:text=The%20mix%20of%20the%20low,can%20produce%20a%20deadly%20neurotoxin.

But that’s if they are not refrigerated or left for a very long time. The olive oil will keep the air from reaching the leaves so they should be fine for a while. Some people overestimate that and there used to be a big trend of putting herbs in your olive oil to sit on the counter for months. That’s problematic.

Anonymous wrote:

Anonymous wrote:I’d just mince it finely.

Can you buy a mincer?

You don’t need an appliance for everything. You can use a knife.

OP you can also make pesto with a mortar and pestal as suggestion already

Be careful, herbs in oil are a big food safety danger https://extension.okstate.edu/programs/oklahoma-gardening/recipes/safely-infusing-oils-at-home.html#:~:text=The%20mix%20of%20the%20low,can%20produce%20a%20deadly%20neurotoxin.

Anonymous wrote:Thanks to all who responded. I wrapped it tightly in plastic wrap and put it in the fridge to deal with tomorrow.

Honestly I’m sure that’s fine.

Thanks to all who responded. I wrapped it tightly in plastic wrap and put it in the fridge to deal with tomorrow.

Anonymous wrote:I’d just mince it finely.

Can you buy a mincer?

I’d just mince it finely.

Pssst…the answer lies in the name. Use a mortar and pestle to make your pesto the genovese way

Freeze

put it in the fridge and hope for the best!

Hi, the bottom of my blender broke and fell off, leaving me with two cups of freshly picked basil soaked in olive oil. Is there anyway to keep the basil fresh until tomorrow when perhaps I can replace the blender part?