Content
Basil paste is a great way to preserve the taste and aroma of the spice throughout the winter. Fresh herbs do not disappear from the shelves all year round, but it is the summer harvest that gives dishes a “royal smell”. The amount of phytoncides, essential oils, and carotenes in basil leaves is maximum when ripened in the open air.
How to prepare basil paste for the winter
Basil has several color options: green leaves have a subtle, sweetish taste, purple varieties are more spicy and rich. Any variety is suitable for preparing pasta for the winter, but the preparation has its own characteristics:
- Green varieties may have a vanilla or caramel flavor; this basil is more suitable for desserts.
- Purple varieties are spicier and are used as a seasoning. For paste, choose varieties with cinnamon and clove aromas.
- The most interesting taste comes from preparations made from mixed raw materials. For such recipes, use equal amounts of purple and green basil.
The taste of ordinary basil is well complemented by lemon or menthol varieties. Purple species have a sharper taste and smell, they contain 2 times more oils compared to green ones.
As soon as the first buds form on the basil, the amount of aromatic substances in the leaves decreases significantly.
Ingredients
To prepare basil paste, you only need a few ingredients, the quantities of which can be slightly adjusted.
Ingredients:
- Fresh basil – 500 g.
- Salt – 1 tbsp. l.
- Vegetable oil – 100 ml.
Salt, which acts as a preservative, is added as needed. For long-term storage, you can significantly increase the norm, focusing on your own taste.
The classic composition of all seasonings with basil, like Mediterranean dishes, involves the use of olive oil. If you decide to replace it with another, plant-based one, choose odorless varieties.
Preparing basil for paste involves carefully examining the leaves, removing all dried, spoiled specimens, washing and drying the shoots. It is advisable to air dry wet greens completely. So the water remaining on the leaves will not affect the safety of the workpiece.
Step-by-step recipe for basil paste
Preparing basil does not take much time, nor does the cooking process itself. To grind and mix the ingredients, you only need a blender. To package the finished paste, prepare small glass containers with the possibility of tightly sealing. The optimal volume of cans is from 100 to 500 ml.
Cooking process:
- Place the basil, along with the rough parts of the stems, in a blender bowl, add some of the oil and the entire portion of salt.
- Beat the mixture until it becomes paste-like.
- Pour in the remaining oil and mix again.
- Place the product in sterile jars and close tightly.
The finished product should be stored in the refrigerator.To increase shelf life, before sealing, cover the surface of the paste with a thin layer of olive oil.
There are pasta recipes for the winter that include vinegar and sugar. Such mixtures are seasoned to taste, being careful not to spoil the characteristic aroma by adding acid. The resulting paste can be considered an independent seasoning and is not suitable for preparing classic Italian sauces.
Where can I add
Basil in paste form, without any additives, can be used as a sauce for spaghetti, pasta, and rice. Adding a few spoons of the mixture before the end of cooking adds flavor to the first dishes. This quality is especially appreciated in the preparation of pureed soups that do not have a distinct taste.
When roasting meat, paste is used for pre-processing or as a sauce for the finished dish. Basil perfectly enhances the taste of poultry, pork, beef, and game.
Paste added to vegetable stew will enhance its taste and add an appetizing aroma. Tomatoes and basil are a classic combination, so the preparation can be used for any dishes with tomatoes.
The taste of various cold salads can also be enriched with basil paste. The mixture can act as a sauce or original additive. It is enough to add 0.5 tsp to a regular dressing. pastes to get a new, fresh twist on a familiar dish.
In winter, you can quickly prepare classic Italian sauces from the prepared basil mass or create new combinations from existing products:
- Adding nuts, garlic and grated Parmesan makes pesto sauce, used in many dishes or for serving separately.
- You can quickly make an original pasta sauce using fresh, canned or sun-dried tomatoes.Just warm up the crushed tomatoes, add paste, black pepper and garlic to taste.
- The preparation is applicable in risotto, can be included in potato dishes, added to mashed potatoes and when baked.
Terms and conditions of storage
Basil paste is stored in the refrigerator; the mixture does not tolerate room temperature. There is no point in sterilizing the seasoning for the winter - this will destroy its unique taste. Provided that the preparation and packaging are sterile, the paste will last for at least 12 months.
Adding salt extends the shelf life of basil. But even if completely preserved, the sauce will begin to lose its flavor after 4 months. Vegetable oil reduces the lifespan of a unique bouquet of taste to 90 days. Basil harvested in early autumn will last without loss until the New Year holidays. Further, its properties gradually decrease.
After opening a sealed preparation, the composition quickly deteriorates, so small containers should be used for preservation. Sometimes it is recommended to freeze pasta: it is convenient to add portioned cubes to dishes, and they have a longer shelf life. But this method will greatly affect the taste - the sauce will become less spicy.
Conclusion
Basil paste prepared for the winter is versatile and easy to use. This method is considered the best for preserving the subtle flavors of the spice. When dried, frozen and pickled, the aromas of lemon and menthol can be lost and the content of essential oils in the leaves can be significantly reduced.
Thanks for the wonderful recipe. Simple, clear, detailed!