So, it’s the end of the summer garden and that means the abundance of fresh herbs outside is getting to be less and less. The plants are starting to look sparse, have bolted to bloom, or are being eaten by caterpillars like my parsley. But, my basil has hung on! I’ve made so much pesto this year I guess it has kept the little basil plants from flowering. Good for me! And perfect for basil salt.
Now, you could substitute any fresh herb for the basil in this “recipe”. All it calls for is basil and salt. Genius! First, chop off the rest of your basil plant since it’s starting to look a little sad anyway. Rinse and dry. Place the basil leaves in a food processor and add a good bit if course salt.
Puree until all the basil looks like tiny flecks of green in the white salt. Adjust the salt basil ratio to your liking.
Spread the salt mixture out on a parchment or foil lined baking sheet and bake at 225° for about 10 minutes. Remove from the oven and stir. Bake for 10 minutes more, remove from oven and allow to cool. The goal is to dry out the basil but not cook it at all.
Once cooled, place the salt mixture in a clean jar or salt cellar and now you have wonderfully smelling beautiful basil salt! You can use it on just about anything!
2 bunches fresh basil
1 cup coarse salt
Preheat oven to 225°. Puree salt and basil in food processor until the basil looks like tiny green flecks. Spread the mixture onto parchment or foil lined baking sheet. Bake for 10 minutes, stir. Bake for 10 more and then remove from oven and allow to cool. Store in a jar or salt cellar. Basil Salt can be used on just about anything and is delightful on fresh fish.