Thursday, August 16, 2012

Basil Sea Salt

Basil Salt?
What a brilliant idea... but I have to say, I did get the idea from a recent issue of the Food Network magazine and was immediately ready to go somewhere with this.
It's so simple, it's hardly a recipe at all.
I used the basil salt on fresh tomatoes, but think of all the options you could use it on: flank steak, french fries, pastas, bruschetta, chicken breasts, fish fillets. Go for it...

The possibilities are staggering for using this technique on other herbal salts.... Cilantro Salt, Rosemary Salt, Oregano Salt, Chive Salt, Chili Salt, Cumin Salt... start making your own custom mixed seasoning salts in flavors you like.  

I think this would be a great way to use some of the fresh herbs  you have now, and get ready for holiday gift giving.  Wouldn't a small jar filled with custom salts be a fun gift to give, or get?

Makes about 1 cup
1 cup packed fresh basil leaves
1 cup sea salt, or kosher salt

Preheat the oven to 225 degrees.

In a food processor, mix the basil with the salt until they are well mixed, about 2 minutes pulsing in the processor and the salt is bright green.  Spread on a large baking sheet (best to have small sides on your pan) and bake at 225 degrees for 30-40 minutes, stirring every 10 minutes, until the salt is fully dry.

Let cool and package in an airtight container.

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