Oil, butter or salt (depending on which preservation choice you choose)
Parchment paper (if preserving in butter)
Plastic bag or freezer-safe container (if preserving in oil or salt)
Preserved in oil-
Note: Oil should only be added to basil if it will be frozen. Storing basil in oil, either in the refrigerator or at room temperature, is a botulism risk. If you’re planning to use your basil/oil cubes in heated dishes, add your frozen basil directly to the pot. There’s no need to thaw it first.
Preserved in butter-
1 stick butter, softened
2 tablespoons fresh basil leaves, minced
Note: Basil butter will keep stored in the refrigerator for up to 2 months, or in the freezer for up to 6 months. If you are storing it in the freezer, pop the rolled log of butter wrapped in parchment paper into a freezer bag and get rid of the excess air.
Preserved in salt-
Use a ratio of 4 parts fresh basil to 1 part sea salt
Note: It will last for at least 6 months. Use it anywhere you would use herbs and salt, just replace the amount of salt required in the recipe.