Preserved Basil


this came about when i had more fresh basil in my garden than i knew what to do with it. i posted a question to the cooking q&a board and with the help of jenny sanders, this recipe came about.

Time: 5 minutes


  • puree two cups of fresh packed basil leaves in the food processor
  • slowly add one half cup olive oil until the mixture has the consistency of a smooth paste
  • pour the puree into plastic ice cube trays', "it's best to have a special tray just for herbs , because the remaining flavor will then get into your ice cubes", 'cover with plastic wrap , and freeze until solid
  • store cubes , double-bagged , in the freezer and add to soups and sauces for an instant flavor boost
  • herbal pastes and pestos are highly concentrated , so use sparingly

preserved basil image

Number Of Ingredients: 2


  1. fresh basil leaves
  2. olive oil


Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful of parsley adds just the right amount of freshness.

Recipe From

Provided by Martha Stewart

Time 15m

Yield Serves 4 to 6


  • Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.

Pasta with Preserved Lemon and Anchovies image

Number Of Ingredients: 8


  • Kosher salt and freshly ground pepper
  • 12 ounces long pasta, such as spaghetti or linguine
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 2 tablespoons minced garlic (from 5 to 6 cloves)
  • 2 tablespoons minced oil-packed anchovies (from 6 to 8)
  • 1/4 cup chopped preserved lemon (from about 1/2 store-bought preserved lemon)
  • 3/4 cup coarsely chopped flat-leaf parsley, plus whole leaves for garnish
  • 1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed), plus more for serving

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