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Today we show you how to conserve basil leaves in salt and oil. We will use only those ingredients and we will obtain leaves full of flavor and color that we can use to make sauces, add flavor to our salads and to enrich our pizzas at any time of the year.
Basil is used mainly to make Genoese pesto. If for some reason you have a lot of leaves, think about today's recipe because it is a very simple way to keep it.
Wash and gently dry the basil leaves. From there we will only have fun forming layers.
Canned basil
An easy way to preserve basil.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: salads
- Rations: 10
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 100 g of basil leaves
- 100 g of coarse salt
- 400 g of virgin olive oil (approximate weight)
Preparation
We wash and dry the basil leaves well. To dry them we can use absorbent paper, paper napkins or a clean kitchen towel.
We prepare a clean glass jar.
We place a first layer of basil at the base of the glass.
We put coarse salt on the leaves. We put another layer of leaves and we put salt again.
We continue to layer.
We crush the layers that we have formed with a spoon.
We continue with the strata.
When our boat is practically full we add a splash of oil.
If we consider it necessary, we continue making layers.
We finish covering it with coarse salt.
We add olive oil to fill the pot.
Notes
The quantities displayed will depend on the bottle you are going to use. If it is small, you will need less basil, less salt and also less oil.[br]It is best to keep the jar in the refrigerator.[br]If we use any leaves to make sauces, I advise you to salt our sauce at the end, and only if we consider it necessary.
More information - Genoese pesto