Since I still have some of last year's pesto in the freezer, basil is finding its way into other things this summer. Like basil salt. Now I wonder about making this with different herbs -- rosemary, dill, lemon thyme, etc. A little concocting seems to be in order.
Place 1/2 cup of coarse sea salt in a blender or food processor and give it a whirl. Then add 1 cup fresh unwashed basil leaves and whirl some more until it's finely ground up. Spread the salt blend on a cookie sheet and bake at 200 degrees for 40-60 minutes. Stir it a few times to break up the lumps. When cool, store in a glass jar.
I'd love to know if anyone has tried this with other herbs?
Also posted at Food Renegade.