From spring to late summer no balcony or windowsill exists without the unmistakable terracotta pot blooming with basil. Star of the aromatic plants, (its name in Greek means "royal herb"), it has always been used for its therapeutic qualities and to flavor food. There are about 40 varieties, but the most common is the very fragrant Genoese basil and the broad-leaved Neapolitan one. Finding it fresh and fragrant in autumn and winter is complicated to say the least, that's why we want to share three ideas to keep it and enjoy it all year round.
Freeze the leaves
It's a very easy way to store basil. You have to collect the leaves, remove the stem, wash them, and blot them with absorbent paper. Once they are dry place them on a baking tray covered with tinfoil and put them in the freezer for about two hours. Once frozen, you can gently place them in an airtight container and put them back in the freezer. When you need them all you have to do is take as many as you need. The leaves will keep their scent and color for several months.
Keep the leaves in fine salt
Take a resealable jar and fill it with basil leaves previously washed and dried carefully so that they don't go moldy. Pour fine salt over the leaves, making several layers of salt and basil. Fill up to 5 cm from the edge and then cover with more salt. Close the jar and place it in a cool, dry place: the leaves will keep as long as you want. When you need them, just take them, and add salt back into the jar.
Freezing a base for pesto
If you want, you can prepare a base that will be useful to prepare pesto quickly. Chop the cleaned basil with extra virgin olive oil and a pinch of salt. Place the sauce in a glass container with lid and freeze. When you need to use it, just thaw everything, and add it to the sauce of parmesan or pecorino cheese, garlic and chopped pine nuts. A tip for singles: put the base for the pesto in ice cube containers and defrost only as much as you need.