Celebrating 10 Years!

StrEATS of Philly Food Tours

Happy September Saucy StrEATERS,

Ahhh!  Summer is winding down and the kids are finally getting back to school.  If you are like me, you are probably cleaning out your petering garden too.

I have a ton of basil this year and want to share some techniques to store, freeze and use it, before it goes bad.

A few interesting facts about basil – its origins are from India and basil has lots of uses besides being eaten.  Egyptians used it as an embalming herb and Indians use it for medicinal purposes.

Here are some suggestions to extend the shelf life of basil.

  1. Make pesto! It lasts about a month in the fridge.
  2. Trim ends and put a bunch in a glass jar of water and place in the fridge, cover it with a plastic bag and this will keep it for about a week.
  3. Pick all the basil leaves off and place them between paper towels and then put in a storage bag and place in fridge, this will keep fresh for about a week.
  4. Packing basil leaves in a mason jar and then filling it with Olive Oil will keep it for about 6 months.
  5. Drying basil is another way to extend its shelf life.Cut a stalk of basil down and then hang it upside down – once it dries, you can place leaves in a mason jar and it will last for about a year.
  6. Freezing is another method and lasts about 6 months.
  7. You can freeze whole leaf or chopped basil in ice cube trays.Add water about ¾ of the way and then add your basil. Once frozen, take basil ice cubes out of tray and place in freezer bags
This is my grandmother’s method for drying basil. She would use a needlepoint sized needle and sew heavy gauge thread through stem and then hung it on the dropped ceiling crossbars. Necessity is the mother of invention.

Connect with me on social media – I would love to hear your recipes and ideas!

Stay safe,

Chef Jacquie

Chef Jacquie’s Pesto Recipe
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The Reviews are in!

“Jacquie is a great guide and host. Come hungry – we had a yummy lunch with all the food samples she brought. We also felt perfectly safe on the tour: everyone wears masks, only a few people can enter the shops at once, and you can sit at socially-distanced tables to enjoy your treats.”


“Jacquie’s tour of the fabulous Italian Market was fun, tasty, informative and gloriously gossipy. A longtime resident of the area, she conveys a wealth of knowledge with good humor; she knows the merchants, their stories, and and the passion invested in the products they sell. We appreciated the care with which she managed the tour during these COVID times; plates and cups were individually sealed, hand sanitizer was available, and she was careful to maintain appropriate social distancing. Don’t miss out on this fantastic tour of one of Philadelphia’s most interesting areas.”


Chef Jacquie curates gastronomic tours that will open her guests’ hearts, mouths and minds to a wide array of culinary delights the world over. Epicureans who desire luxurious food presented with a sense of fun and humor will love touring with her.  Trained at the prestigious Restaurant School at Walnut Hill College in Philadelphia, PA, Chef Jacqueline Peccina-Kelly is a professional chef dedicated to providing her clients with premier food tour adventures.
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