Anybody out there still have basil in their garden?
Leanna planted a special variety of basil this year, African blue basil. It was very prolific! One of our interns told me about a recipe for basil salt in a recent edition of Food Network Magazine. I loved this idea so much and wanted to share it here. It takes no time at all, and is a great way to preserve a taste of summer as we head into the cold months.
It’s as easy as this:
Take ½ cup kosher salt and ½ cup packed basil leaves and pulse them together in a food processor, then spread on a baking sheet and bake at 225 degrees until dry, about 30 to 40 minutes (give it a toss halfway through). Let cool and pulse again to make a fine powder. I’ve used it in salad dressings and omelets, and am certain it would complement just about any savory dish. Also makes a unique and simple gift!
What other ways do you like to preserve herbs?
(PS – the winner of last week’s Meat Challenge is Jennifer! 🙂 Bravo for taking an unconventional piece of meat and turning it into something delicious! Please email me at firstname.lastname@example.org so I can get your gift to you.)