Still trying to think of ways to use up the sweet basil in your garden? Make basil salt! It has great Italian flavor and about 40% less sodium than straight up kosher salt.
If you make up a batch of basil salt and decide to give some away, be careful who receives it. Basil is a symbol of love and your gift could be misinterpreted.
I can think of many, many ways to use basil salt:
- Sprinkled on summer tomatoes.
- Added to scrambled eggs or an omelet.
- Tossed with watermelon or cantaloupe chunks.
- Rubbed on the outside of potatoes before baking or grilling.
- Combined with butter and spread on corn on the cob.
- Added to cooking water for pasta.
- Dusted on a Bloody Mary (like Virgin Bloody Mary with Shrimp).
- Lightly sprinkled on pizza (or Smashed Potato Pizzas).
- Mixed with mashed potatoes (or Mashed Potatoes and Cauliflower with Roasted Garlic).
How would you use basil salt if I gave you a bottle?
- 1 cup fresh basil leaves tightly packed
- 1 cup kosher salt
Preheat oven to 225°F.
Place basil and salt in a food processor. Pulse a few times, then spread on an ungreased baking sheet as evenly as possible.
Bake for 20 minutes. Remove from oven, scrape with a spatula and break up any clumps. Redistribute in an even layer and bake another 15 minutes. You want it to dry out, but not turn brown.
Cool before using.
If you prefer your basil salt to have a finer grain, pulse it in the food processor again after it cools.