Swiss Army Artist Basil Salt recipe

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Want to add a little extra flavor to your meals? Look no further than basil salt. Perfect for seasoning pasta sauces, marinades, and more!

Swiss Army Artist Basil Salt recipe

First, preheat your oven to 170°F (76°C). Next, wash the basil leaves and pat them dry with a clean towel. Spread the leaves out in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven for about 15-20 minutes or until they are completely dried out.

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Preheat the oven to 220 ℉. Cover a baking sheet with a silicone mat or parchment paper. After gathering your fresh basil (or buying a package at the store) rinse well to remove any dirt or bugs. Drain and blot the basil dry with paper towels. Remove any woody stems, then roughly chop the leaves and green stems.

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Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture. Place the herb mixture in a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so. The salt in this recipe acts as a preservative, so your herbs should last.

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Food processor or mortar and pestle. Process. Put basil leaves and salt in the food processor or mortar and pestle. Blend the ingredients together until the basil is finely chopped and the salt is evenly distributed. Transfer the mixture to an airtight container and store in a cool, dry place.

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Preheat the oven to 225-degrees F. Add the kosher salt and basil to your food processor. Pulse the mixture until the basil is very fine. Spread the mixture onto a baking sheet lined with parchment paper in an even layer. Bake for 15 minutes, then toss the mixture. Return to the oven and bake for another 20 minutes.

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Place about 3 cups of herbs in a food processor, and add the garlic and the coarse salt. Pulse until it resembles a coarse grind. Be sure not to over-process as you do not want a paste/puree texture. If you do not want to use a food processor, you can do everything by hand. Chop the herbs and garlic.

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Wash the lemon and peel with a vegetable peeler. You are trying to get the yellow part, leaving the white pith behind. Using a small knife, dice the lemon peel. Add everything to a food processor and pulse briefly. Then process for about 30 seconds, scraping down the sides if necessary.

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Directions. Preheat oven to 225°. Place salt and basil in a small food processor; pulse until very finely chopped. Spread into a parchment-lined 15x10x1-in. baking pan. Bake until mixture appears dry, about 30 minutes. Remove from oven; cool completely in pan. Store in an airtight container at room temperature.

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Ingredients for Basil Herb Salt: About 3 cups of basil leaves, and soft stems ok. Be sure to get rid of woody stems, as they won't break down as well. About 1 tbsp coursely ground black pepper or 1 1/2 tbsp peppercorns, whole. About 1 tbsp garlic powder or dried garlic chips. 1 cup of sea salt, Himalayan salt, or other natural mineral rich salt.

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If you need to use up all of that basil from the garden, make basil-flavored salt: Pulse ½ cup kosher salt and ½ cup packed basil leaves in a food processor, then spread on a baking sheet and.

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Homemade Basil Salt. In processor, pulse 1/3 cup packed basil leaves, 1 tablespoon snipped chives and 3 tablespoons kosher salt until very finely chopped; transfer to small bowl. Stir in 3 more.

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3. Spread the basil/salt mixture in an even layer on a baking sheet. Bake for 20 minutes in a 225 degree oven. This will dry out your basil salt. Lightly mix it up after 10 minutes in the oven, and then cook the mixture for another 10 minutes. 4. Put the mixture back into the food processor. Blend until finely ground.

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Step 2: Place the basil and salt in a food processor and pulse a few times. Step 3: Spread the mixture on an ungreased baking sheet as evenly as possible, then place in the oven and bake for 20 minutes. Step 4: Remove from the oven and scrape with a spatula to break up any clumps. Step 5: Mix, then spread into an even layer before placing the.

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Wash, dry, and peel the lemon. Rinse and dry the lemon and then use a high-quality veggie peeler to carefully peel the lemon rind off in thin slices. Some of the white pith is okay, but try to avoid large chunks of it. Then use a sharp knife to mince the peel. Add all ingredients to the food processor.

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Throw the basil into a blender, stems and all, and chop fine. Add in the salt and pulse the blender until the salt and basil is combined well. Remove the mixture from the blender and store in a cool dry place for up to 6 months. Use any fresh herbs that suit your fancy! I also made a mint version…. Perfect for our Summer Melon Bar or on this.