Sep 06
2012

Basil Salt

With the early days of fall upon us, each trip that I make to the farmers’ market, I find myself wanting to buy up as much produce as possible and preserve it any way that I can think of.  I spent a week at home last week with my mom and we canned pickled beets and green beans, turned several large basil plants into pesto and made bell peppers and jalapenos into pepper jelly.

When I have a large excess of basil, I love to make pesto and then form it into balls to be frozen and used at a later time.  Even with a very large bundle of basil, it shrinks down so much once it has been processed with garlic and olive oil that you end up with only a few cups.  That’s why when I have smaller amounts of leftover basil, I still can’t stand to throw it away, but also don’t feel that it is enough to make a decent amount of pesto.  Enter Basil Salt.

Basil salt could not be easier to make and it is a great way to carry a bit of summer flavor into the doldrums of winter.  It has endless application possibilities such as seasoning for fish, adding a little boost of flavor to a pasta sauce or sprinkling over some cherry tomatoes.

So, next time you find yourself with a couple of cups of basil leaves leftover, make some of this salt.  A small jar of Basil Salt would also be a great addition to a foodie gift basket or a hostess gift!  Christmas will be here before we know it…..

The only ingredients you will need to make your own Basil Salt are 1 cup of fresh basil leaves and 1/2 cup kosher salt.

Pulse basil and salt together in a food processor.

 

Pour the basil salt out onto a cookie sheet and spread evenly.

Bake at 225 degrees for 30 minutes to dry.

Return to food processor and pulse do desired coarseness.

Store in a sealed container.

 

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9 Comments ( Reply )

  1. Hayley @ The Domestic Rebel
    Sep 06, 2012 @ 10:30 am

    Okay, girl, I’m OBSESSING over your pictures! The last one is incredible. Not only are the pictures beautiful, but the salt looks delicious! Methinks it’d be an awesome gift around the holidays 🙂 I wonder if cilantro (easily my fave herb!) would make a good salt!

    Reply

    • Mercedes
      Sep 06, 2012 @ 10:47 pm

      I love the idea of cilantro salt Hayley and I think that would work well also!

      Reply

  2. Trisha
    Sep 06, 2012 @ 11:07 am

    This sale looked PHENOM! I LOVE salt, and think that by making basil salt I could add some new flavors to my food 🙂

    Reply

    • Mercedes
      Sep 06, 2012 @ 10:47 pm

      Thanks Trish, you’ll have to let me know what you try it on!

      Reply

      • Trisha
        Sep 12, 2012 @ 9:17 am

        i have been eating it on my egg white omelets and salads since thursday and it is SOOO tasty.

        Reply

  3. emily (a nutritionist eats)
    Sep 06, 2012 @ 3:07 pm

    This is such a GREAT idea for bunches of basil you don’t want to go to waste. I love it! (And it would be so good sprinkled over a bit of butter on good bread)
    The pictures are stunning, great work.

    Reply

    • Mercedes
      Sep 06, 2012 @ 10:48 pm

      Thanks Em! Ooh, this salt with some really good bread and butter would be phenomenal! Sometimes the simplest things are the best!

      Reply

  4. Laura (Tutti Dolci)
    Sep 06, 2012 @ 7:18 pm

    What a great idea, Mercedes! I’ll have to try this with basil from my plant :).

    Reply

    • Mercedes
      Sep 06, 2012 @ 10:48 pm

      Thanks Laura! I think it would work well with other herbs also!

      Reply

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