There is only so much pesto I want to store in the freezer so this weekend I am doing a little experiment. Some time ago I found a recipe for preserving basil in salt otherwise known as Basilico sotto sale. It is pretty simple. Wash and pat dry your leaves of basil. Layer them in a jar with salt. Allow to stand. The salt will draw out brine which you then allow to cover the basil leaves. That's it!
This morning after being salted overnight, the leaves have lost their vibrant green and there is no real quantity of brine to cover them.. We'll see if it works or not.
Not sure how and when you use it.....I guess it would be best to wash the salty brine off the leaves first before using.
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