Thursday, October 17, 2013

Basil Salt (diy)

It's rumored that couples tend to resemble one another.

They're usually close in age, have achieved the same level of education, are the same ethnicity, display the same level of attractiveness, etc.  And the longer they're together, the more alike they become (ps those who resemble one another the most report the happiest marriages).*

Nathan sprinkles salt on, well...everything.  Mac and cheese, tacos, sub sandwiches, pizza, you name it.  I sprinkle salt on warm tortilla chips, crispy french fries, scrambled eggs.  Nothing crazy. 

Until now.  I now put salt on my pizza.  This basil salt.  It's the new grated parmesan.  A simple mixture of coarsely ground kosher salt with a big punch of fresh basil blended in (basil is the only herb I grew this summer that escaped the wrath that is the Texas heat), it goes perfect on those frozen pizzas I've been so good about serving up for dinner lately.  And sprinkled on buttered, toasted french bread alongside [frozen] lasagna.    

I think we're soul mates.

Basil Salt

1/2 cup basil leaves, packed
1/2 cup coarse kosher salt

Preheat the oven to 225 degrees.  Line a baking sheet with parchment paper and set aside.

In the bowl of a food processor, add basil leaves and salt.  Pulse until basil leaves are ground.  Spread mixture out evenly on prepared baking sheet.  Bake for 20-30 minutes until mixture is dry.  Break up any clumps that may have formed with your fingers.  If necessary, pulse mixture in food processor to achieve desired coarseness (or to a fine powder, if you choose).  Store in an airtight container.

Adapted from The Little Epicurean.
*Happier at Home.  (highly recommended read)

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