Basil under oil. How to have fresh basil all year round, simply by preserving it under oil, without needing to freeze it and take up space in the freezer. Just a few steps to prepare good fragrant basil ready to use, first of all, I recommend planting a few seedlings in a large pot in spring, so that with the arrival of summer you have plenty of basil to consume and preserve. Growing basil is simple; it loves warmth, does well in the sun, but if it stays in the shade for a few hours a day it’s not a problem, keep it always moist when it’s hot, and we have to pinch the tips hand by hand to prevent it from flowering and to make new branches. Now let’s see how to preserve basil under oil to have it fresh and ready to use for all our recipes, after cooking.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for basil under oil
- to taste Fresh basil
- to taste Coarse salt
- to taste Olive oil
Tools
- 1 Jar
Preparation steps for basil under oil
We pick the basil, always the tops, never just the leaves, so it will last longer. We pick it during the cooler hours, after having watered it abundantly. We separate the leaves and wash them, let them dry on a towel or in a well-expanded colander, so we can do it quickly.
We put a little coarse salt on the bottom of the jar. Just a thin layer is enough.
Let’s fill the jar with basil leaves, pressing them well.
Cover with olive oil, finally add another pinch of salt, insert the special plastic separator into the jar, and close it. Keep it in the pantry until use, when we no longer have basil on the plants.
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It is recommended to cook the basil before consuming it, obviously if you use it to flavor a sauce while cooking, you won’t have to do anything else.
It keeps in the pantry, in a cool, dark place for over a year.
It keeps in the pantry, in a cool, dark place for over a year.
FAQ (Questions and Answers)
It can be used in all your recipes, raw and cooked.
