Green basil salt preserved for the winter. We are used to using basil in pesto, and beyond the traditional Genoese pesto, many other versions of basil pesto have been developed over time. My favorite, for example, is the Basil and lemon pesto or the Basil and walnut pesto. But what if we simply wanted to preserve basil for the winter? Easy: we can prepare basil preserved in oil or even basil-flavored salt — the basil salt, green, aromatic, simple and quick to make, a great way to enjoy the fragrance of this aromatic herb even in winter! The green salt, decorative and very fragrant, useful to season first courses, second courses and anything you prefer, is an excellent way to enjoy this herb during the colder months and a unique method to preserve an excess of basil leaves.
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Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: about 9 oz
- Cuisine: Italian
Ingredients to make basil salt
- 9 oz Salt
- 3 oz Basil (fresh)
Tools
- Blender
Preparation of basil salt
To make basil salt, trim the basil with scissors, taking the freshest tips and leaves. Rinse gently under cold running water, lay on a tea towel or absorbent paper and let air dry in a cool place.
Put the salt and the basil into the bowl of your blender and blend until the leaves are pulverized and color the salt, then stop.
Transfer to a wide shallow container and let it dry (from the moisture added by the basil) in the open air, but not in direct sunlight, for a couple of hours (stirring often).
Your salt is ready: simply store it in an airtight jar and use it as regular salt or pinch it to flavor dishes as needed.
Notes
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