Basil preserved in oil, grandma’s recipe. Do you remember our basil salt? Today I tell you another way to preserve basil: we’ll put it in oil, preparing a preserve that will let you enjoy its scent even in winter! We’re used to using basil in pesto, and besides the typical Genoese pesto, there are a thousand other versions. My favorite is the basil and lemon pesto or the basil and walnut pesto. And if, for example, we only wanted to preserve basil for the winter? Easy: we can prepare basil preserved in oil, keep it in the fridge and use it throughout the year. The recipe to preserve basil is very simple and requires no particular attention, except to thoroughly sterilize the jars where you’ll store it and to wash your hands very well. If you want to learn this very useful recipe, follow me in the kitchen and you’ll see how simple it is, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

Take a look:

Difficulty: Very easy
Cost: Economical
Preparation time: 5 Minutes
Portions: as needed
Cuisine: Italian

Ingredients to make basil preserved in oil

as needed basil (fresh)
as needed extra virgin olive oil

Tools

1 jar
1 kitchen towel

Let’s find out how to prepare a basil preserve in oil.

Gather the basil with scissors, taking the newest green leaves and the tips, then rinse it under cold running water, handling gently so as not to damage the leaves. Drain and let them air-dry on absorbent paper.
Wash a jar under running water, then place it in a large pot together with its lid and fill with water. Turn on the heat; after ten minutes from boiling, turn it off, remove the jar with tongs and place it upside down on a clean kitchen towel.
Pick up the basil again — it should be dry — fill the jar with the leaves without packing them too tightly, then add the extra virgin olive oil until it covers all the contents, taking care to remove air bubbles.
Store the jar in the fridge, in the least cold part.
If your fridge is too cold, the oil will tend to thicken, becoming white and more solid; don’t worry, it’s normal. Just take the leaves you need and use them immediately. If you only need the flavored oil, leave the jar at room temperature for a few minutes.
Make sure the leaves always remain submerged, so if you use only the oil, gradually add more.