Coat the basil leaves with salt for about 30 minutes.
Rinse the salt off well.
Grind everything in a mill, divide into ready-to-use amounts and freeze each one for later.
Story Behind this Recipe
I personally liked Miyuki's idea of using shio-kombu (Recipe ID: 2304649) and Jon's recipe that uses nuts (Recipe ID: 589854). So, I combined the two recipes to make this genovese sauce for later use. But the only kind of nuts I had were the peanuts!
If your basil has a lot of holes, refer to (Recipe ID: 2326732) for tips! If not, you can skip Steps 1 and 2.