Wednesday, July 17, 2013

Too Much Basil? NEVER!

Last August, Food Network Magazine had a little blurb about making basil salt.  WHAT?  REALLY?  How cool is that!!  So I harvested my herbs & set to making flavored salt.  We've been out of basil salt for a while now, and my son has had to resort to using rosemary salt on his salad greens.  Yeah.  You read that right.

The basil was getting big (and wilty because I forgot to water in this dumb heat), and as we'll be gone next week, I thought it was as good a time as any to chop it off and make salt.

How to:
Big handful of basil, rough chopped, into the food processor.  I probably had about a cup & a half.  Pulse a few times.
Dump in kosher salt (I used generic brand,  which I accidentally bought thinking I could use it daily, but the grains aren't as big).  Probably a cup's worth.  Pulse.  Add more salt until it looks like the right mix.

Heat your oven to 225 degrees.  Cover a cookie sheet with foil or parchment (I even sprayed it lightly).  Spread the salt mixture out.  The idea  is to dry out the basil- I'm not sure of the 'exact', but I set the timer for about 5 minutes, stirred it around, gave it another five minutes.  Maybe a few more minutes.  You want it dried out.
And there you go.  Put into cute jars & give to your friends.  Like I said, it's really good as a salad topper.  and of course on pasta, or fresh mozzarella....  or anything!

So, you see the possibilities, right?  ANY HERB.  ANY MIX OF HERBS.  My favorite is roasted garlic.  This is fun.  Go.  Do.