Last week, my garden was overrun with basil. I didn’t know what to do, as the space was competing with tomatoes, and the tomatoes were quickly winning. It’s a massacre out there for all the other veggies.
I have been doing everything I can to preserve the beautiful basil my garden produced, and this recipe is no different. Easy and super fast, you can add this salt from everything to tomato and corn salad or cheeses, to pasta dishes and desserts. Basil salt is awesome! It adds just that beautiful freshness to anything it touches, and is beautiful and bright green like the herb that produced it.
It lasts for six months too, so there is plenty of time to taste summer long into winter.
1/2 C tightly packed basil leaves
1/2 C kosher salt
Preheat oven to 225 degrees F. Pulse basil and salt in blender until incorporated. Mixture will be clumpy. Spread onto baking sheet lined with parchment or tin foil and bake until dried, about 30 minutes.
Take dried salt and pulse again in blender until powder. Store in airtight container for six months or more.