The other day I had a little time to go through a couple of my food magazine’s. I have this one in particular that I love, love, love! It’s the Food Network magazine. I find so many helpful hints, new fresh dishes and recipes, plus there is always recipes and tips from the chefs on the television network! I like I said I love everything about this magazine, it has great photo’s from the recipes and easy directions.
The particular recipe I am talking about is in the September 2012 issue. The cover has this awesome looking tomato heirloom salad. If you page through to #167, you will find this page covered in fresh basil with a VERY simple recipe! The recipe is how to make Basil Salt. I have a wonderful basil garden that keeps giving me fresh basil. I sometimes can’t use it all! I have always wondered what can I do with my basil so it doesn’t go bad….until now!
Food Network Magazine recipe:
Pulse 1/2 cup kosher salt and 1/2 cup packed basil leaves in a food processor, then spread on a baking sheet and bake at 225° until dry, 30-40 minutes, tossing halfway though. Let cool and pulse again to make a fine powder. Serve with fresh tomatoes and mozzarella.
Saucy Mouth Recipe: (very close to the food network one)
Fill a 12 cup food processor with basil leaves, not packed. Add 1/2 cup of kosher salt and pulse. Spread out evenly on a baking sheet. Bake at 300° for 20-30 minutes, tossing halfway. Let the bail and salt cool. Place back into the food processor to pulse again, for a finer powder. Store in an air- tight container. I also use my basil salt to sprinkle over tomatoes and fresh mozzarella. You can also add it to balsamic vinegar with olive oil to dip bread in. This basil salt helps bring the basil flavor to any dish. You can also be daring and use the basil salt to rim a fresh squeezed lemonade! Yummy! Tell me what you would do with your basil salt!