Sunday, March 17, 2013

Basil Salt

If you have extra basil you don't want to go to waste -- from your own garden, or leftover from a recipe -- try making basil salt; it'll keep much longer.

basil leaves
coarse, kosher salt

Pulse equal parts kosher salt and packed basil leaves in a food processor. Spread on a baking sheet; bake 30 minutes at 225°, tossing once halfway through. Cool; pulse again to make a fine powder.

Use it on fresh tomato, lightly sprinkled on bruschetta or pasta...

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