While you might not use it everyday, basil paste is a useful sauce.
If you are one of those people who say,” I can eat basil, but I’m not fond of basil leaf on pasta or pizza,” this basil paste may be the answer.
This page (recipe) is more likely to give some tips to make the paste last than how to make it. I don’t think many people use basil paste everyday at home…
Extra Virgin Oil
[How to make it]
If the basil leave are dirty, wipe them with a paper towel. It is better not to wash the leaves as they damage easily if wet. If you do wash them, dry them very well.
First, remove the stems and then put the basil leaves into a mixer with some extra virgin olive oil and mix them together.
The key is to do this a little at a time, pushing the basil by spoon and mixing in the olive oil, then repeating, working towards the concentration you see in the picture. It would be easier to use more Olive Oil up front while mixing but instead, you will want to use a little Olive Oil, mix, add Basil, and then mix some more. You will need to continue this process until you have the right consistency. Because, once you put the oil in, you can’t take it out. Better to add later.
You preserve the past by pouring it into a clean, air-tight glass container. Cover the surface of the paste with olive oil like the first picture shown. It will last longer when you shut out the air. If you only use a little at a time, make sure to wipe the residue off the inside with a paper towel,and reseal, tightly.
This effort makes the paste last longer. You can also freeze it although the quality will be different.