Monday, January 26, 2015

Preserve fresh Basil for up to two years

Imagine the possibilities here.
*fresh basil all year
*infused basil flavored olive oil to use in everything
*perfect for sauces, soups, sandwiches, subs, salads, garlic bread, etc.
*so incredibly good for you

 So here’s how you do it…
You will need 4 things: container, basil, salt, olive oil.
Clean your fresh basil in cold water, and let it air dry well.
Find a clean glass container with a lid.
sprinkle a little salt (I used Kosher) on the bottom of the jar.
Add a little basil.
Add a little olive oil.
Repeat salt, basil, oil.
Repeat salt, basil, oil.
Repeat until your container is full, or your out of basil.
Be sure to press down so to cover all of the basil with oil & salt.
Put the lid on it.
Label your container with the date.

bon app├ętit!
FYI: When you put olive oil in the refrigerator, it solidifies.  No worries, it’s normal.  All you have to do is scoop out the amount  of basil leaves you need with a spoon and allow them to sit in a bowl until it’s room temperature.  Feel free to rinse the leaves in warm water if you prefer less oil.  You may also notice that the basil leaves turn darker in color.  This is also normal.    Be sure to add more olive oil to the container if the leaves aren’t covered.  

This is what mine looked like after I took a little scoop out and let it warm up on the counter for 5 minutes:

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