Preserving Basil Like Nana........

My Italian grandmother taught my mother ( her daughter-in law) to preserve sweet basil with salt and olive oil.   Each summer my mother would make her one and only jar for the year.  The jar would sit in the back of the refrigerator where upon every Wednesday a leaf or two would be taken out very gently with the very tip of a fork, so as not to disturb the salt and layering.   Next, the basil leaves  would be placed into the pot of simmering sauce on the stove.  

I made my first jar of the summer today and I would be thrilled to share this simple way of preserving your own sweet basil.  You will need the following, a clean small jar, kosher salt, basil and extra virgin olive oil.

1. Strip all the leaves off the basil stalk,  put them in the salad spinner bowl and rinse well.  Spin  until they are dry. 
2. Pour a good amount of kosher salt in the bottom of the jar.   
3. Cover the first layer of salt with the basil leaves. Pack each layer of basil down well.  Then continue with the salt, basil layering. 
4. When you get to the very top of the jar,  cover with your last layer of  salt
5. Pour the extra virgin olive oil over the whole thing using a spoon to press down all the basil leaves. Make sure all the basil is covered by the olive oil.   Store in the fridge.  

 Sometimes the basil leaves might turn dark green.  Not to worry, the basil is still safe to use and still very tasty in the sauce.  You can also use a little bit of the salt that clings to the leaves as the seasoning in your sauce.