This basil salt is one of my favorite ways to make a big bunch of basil last a little longer. It takes only two ingredients, smells like summer and instantly makes simple food feel special.
INGREDIENTS
- 2 cups basil, washed and completely dried
- 1 cup kosher salt
HOW TO MAKE IT
- Preheat the oven to 250°F. Line a baking sheet with parchment paper.
- Add the basil and kosher salt to a food processor.
- Pulse until the basil and salt are fully combined.
- Sprinkle the mixture onto the prepared baking sheet and spread it into one even layer.
- Bake for 25–30 minutes, until fully dry.
- Let the mixture cool, then return it to the food processor and pulse a few more times to break up any pieces. Store in an airtight container.
MAURA’S NOTES
- Make sure the basil is completely dry before it goes into the food processor. Extra moisture will keep the salt from drying evenly.
- Spread the mixture in a thin, even layer so it dries at the same rate.
- Let the basil salt cool fully before its final pulse and before transferring it to an airtight container.
THE RECIPE
BASIL SALT
Ingredients: 2 cups washed and dried basil; 1 cup kosher salt.
Method: Pulse the basil and salt together, spread on a parchment-lined baking sheet and bake at 250°F for 25–30 minutes until fully dry. Cool, pulse again and store in an airtight container.
WHAT TO SERVE WITH IT
Use basil salt anywhere you want a savory little taste of summer: sliced tomatoes, eggs, grilled vegetables, corn on the cob, roast chicken, pasta or warm focaccia with olive oil.
MORE FROM MAURA’S KITCHEN
Put that basil salt to work with my Cherry Tomato Pasta.
