You might remember my mention of the basil plant growing wild from this post, and how the Food Network Magazine arrived just in time to solve my dilemma.
Earlier, I had been drying my basil leaves and just storing them in a container, but after I read the Magazine’s tip on what to do with basil, I decided to give it a try –Making Basil Salt! Why didn’t I think of this earlier?!
I just used a handful of basil leaves, just enough to make a sample batch… why waste a bunch if it’s not going to work?
I was hopeful at first, but turned skeptical when I pulled everything out of the blender…it just looked weird and unappetizing, but I slowly regained interest after everything got toasted in the oven :).
Since I live in paradise and have perfect weather, I get to have fresh basil all year round, but for the rest of the world, if you are looking for a new way to preserve your herbs and prolonging your summer, try making some basil salt! Recipe here.
This week, I used my homemade basil salt on pasta dishes, and used it to season my signature guacamole dip. I will share that recipe at another time :).
Take a look!