I've got a ton of fresh basil, and I've already frozen some in olive oil using ice cube trays. I'm curious about making basil salt but a bit confused about how it actually keeps. Does the salt absorb moisture from the basil? When recipes mention coarse salt, can I use Kosher salt? Plus, I only have an old food processor without much power. Any tips on how to store it? Would a glass jar with a screw top lid work? Thanks in advance for any advice!
3 Answers
I haven't tried the linked recipe, but here's what I usually do: mix 1½ cups of roughly chopped fresh basil with 2 cups of salt. Then, I blend them in a food processor, spread the mixture on a baking sheet, and bake it at a low temperature—about 170°F—for around 30 minutes to dry the basil out. After that, I break up any clumps, let it cool, and store it in a glass jar. This way, you’re reducing the moisture problem!
I've made basil salt before, and honestly, it keeps for a long time, almost indefinitely. I can't remember the exact recipe, but it really is quite straightforward to make.
One of my favorite ways to use up basil is to blend it with some roasted garlic and just enough olive oil until it becomes a paste. I then freeze this paste in small containers or laid flat in freezer bags so I can easily snap off a piece when needed. It's a fantastic base for pesto and can go straight into hot pasta without thawing!
Hmm, I love roasted garlic, thanks, that sounds great!
Oh wow I’m absolutely doing this!!! Thank you!
Ooh that tackles the moisture issue perfectly, thanks for sharing!