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