The Recipes

Basil Salt

At the end of summer, I always plan to buy a bunch of lovely, in-season basil and make pesto sauces to last me the year.  Never happens.  Just like I have never made good on my pledge to make my own jam every summer. Well, here's the beginner step to actually doing something that will preserve an in-season ingredient.  It will also bring great flavor to dishes and lead you to use less salt - a win-win.

Basil Salt


- 1 large bunch of basil leaves, approximately 2 cups
- 1/2 c. sea salt

Preheat the oven to 200 degrees.

Put both ingredients in a food processor and pulse until coarse.  Pour the contents out onto a baking sheet.  Bake in the oven for 50 minutes.  Let cool completely, then store in an airtight container.