- Carefully remove the herbs from their stems. For larger herbs, such as rosemary, basil or parsley, finely chop the herbs with a sharp knife.
- Transfer the chopped herbs into an ice cube tray. Make sure to tightly pack the herbs into each cavity of the tray.
- Fill up with ice cube with olive oil, until the herbs are just about covered. Allow for the ice cube tray to sit on the counter for 1-2 minutes to let any air bubbles escape.
- Transfer the ice cube tray to the freezer for a minimum of 2 hours. Once set, remove individual herb cubes and store them in a freezer bag in the freezer.
To turn your herb cubes into delicious tomato sauce, simply add a tin of chopped tomatoes to a skillet and add 3-4 herb cubes of your choice. Simmer for 15-20 minutes or until the tomatoes have reduced & enjoy the sauce alongside pasta & Co.
Chef’s Tip: Add grated garlic to your cubes before freezing – a simple ready-to-use flavour burst for your day-to-day cooking needs!