What do you do when you grow more basil than you can use? Well I dried some; I have a freezer full of pesto so I decided to try a recipe I saw in a magazine – basil salt. Hmm – makes sense to me. It couldn’t be easier. Combine equal portions of kosher salt (I used sea salt) and basil. Pulse together in food processor; spread on a pan and heat at 225 degrees for about 30 minutes or until dry…toss salt about 1/2 way through cooking. Let the mixture cool – then put back in the food processor and pulse until the mixture is fine. Use to season tomatos and other summer veggies – I also figure I can use it in pretty much anything that calls for salt – I haven’t tried it on anything yet, but I am excited about it…it smells deliciously basily.
I am thinking this would work with other herbs in my garden too – I may try rosemary salt later in the week – that would be delicious on potatoes!