Frozen Basil Update

A few months back, I posted about trying a different method of herb preservation than we’ve used before.  We took all the basil left on the plants before the first frost, shredded it with some olive oil in the food processor, and froze the lot.  On the plus side, this method preserved the fresh basil flavor better than any other I’ve tasted.  However, unlike what I had read prior about easy scooping, the oil froze completely solid.  Perhaps we should have dried the leaves more thoroughly after rinsing them or used different oil.  Either way, it became a real hassle to scoop out individual servings, even after a few seconds in the microwave.  I’m thinking we’ll have to do a side-by-side comparison at the end of this year’s growing season with olive vs coconut oil in small-cube ice trays.