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.