Basil Salt (small batch)
A vivid green, aromatic finishing salt that makes grilled fish, roasted tomatoes, or a slice of good bread with olive oil taste like someone put real thought into the seasoning.
Ingredients
- 2 cups basil leaves only
- 1/2 cup coarse salt sea salt or kosher salt
Instructions
- Wash and dry the fresh basil leaves.
- Transfer the basil leaves and the salt into a food processor and pulse until fine and well mixed. (NOTE 1)
- Spread the basil salt in a thin layer onto a baking sheet, lined with parchment paper.
- Place the baking sheet in the oven set on 220°F and allow the salt to dry. Check every 10 minutes until it is completely dry.
- Allow to cool. (NOTE 2)
- Transfer the salt into an airtight container and store in a dark place.
Notes
- You can use coarse sea salt, kosher salt, and you can even use table salt.
- Once the salt is dry and cooled, you can keep and store it the way it is, or pulse it again in the food processor to a get finer salt.
- The nutritional value of this salt is based on the total amount of the recipe.
Nutrition
Calories: 11kcalCarbohydrates: 1gProtein: 2gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.2gSodium: 56589mgFiber: 1gSugar: 0.1g