Serves 1
Directions
- 1Wash and de-stem the basil leaves and dry them thoroughly in a colander or cloth.
- 2Add the basil and salt to a blender or food processor and blend until a light, damp mixture forms.
- 3Pour the mixture onto a parchment-lined baking sheet and spread it into an even, thin layer.
- 4Preheat your oven to 225°F and dry the salt mixture for 30-40 minutes, ensuring it is completely dry.
- 5Place the dried mixture back into a blender or food processor and blend for a few seconds until fine.
- 6Transfer the finished salt to a spice jar for storage.
Ingredients
- 3 cup basil leaf, washed and de-stemmed
- 3/4 - 1 cup flaky sea salt
- 1 whole lemon zest
Equipment
baking sheetparchment paperblenderfood processorovencolander
Tips
- You can use kosher salt or Himalayan salt as an alternative to flaky sea salt.
- The salt has a shelf life of up to 1 year.
- You can use an oven or a dehydrator to dry the salt.
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