How to Make Basil Salt

by in Food Network Magazine, How-to, August 15th, 2012

Basil Salt

If you need to use up all of that basil from the garden, make basil-flavored salt: Pulse ½ cup kosher salt and ½ cup packed basil leaves in a food processor, then spread on a baking sheet and bake at 225 degrees F until dry, 30 to 40 minutes, tossing halfway through. Let cool and pulse again to make a fine powder. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.

(Photograph by Sam Kaplan)

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Comments (4)

  1. jean says:

    What is the best way to store this and for how long?

  2. Charlene says:

    My preference is 1/2 cup salt, 1 cup basil.

  3. Tremendous things here. I am very satisfied to peer your post. Thank you so much and I am having a look forward to contact you. Will you please drop me a mail?

  4. This is a brilliant way preserve that basil flavour well into the winter months!

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