As the glut of homegrown fruit and vegetables reaches its' peak, here is a good way to preserve fresh basil leaves in the fridge for a week or two. Pick the fresh basil leaves and layer in an empty jam jar, with a sprinkling of coarse sea salt between the leaves and some very good olive or rapeseed oil to cover. The basil will retain a vibrant green colour and the oil a lovely flavour, both can be used in pesto or salads.
Latest from Ruth
Leave a comment
We welcome your comments.
*there is no need to fill in website/URL column
*email details are not displayed, shared with third parties or used for marketing purposes.