The basil plants have been looking mighty fine lately. I have been trying to make regular use of them and keep them pinched back so they won’t get in too big a hurry to flower and go to seed. I’ve made a few different pestos this year, most of which I froze, and I wanted to use this picking for something different. I decided to make a basil infused salt. But first I had to empty the curry leaves out of the food dehydrator.
I gave the dried curry leaves a few whirls in a small food chopper.
The food processor shredded the leaves to a flakey consistency, which is ideal for many recipes. I used a coffee grinder to reduce some of the shredded leaves to a powder.
Now I was ready to work with the basil.
I gave the basil leaves a rough chop with a knife and used a mortar and pestle to crush the basil with coarse sea salt so the herb’s juices would be soaked up by the salt.
To use a minimal amount of heat I used the top level of my food dehydrator to dry out the salt.
When it was thoroughly dehydrated I briefly pulsed the salt and dried herb in a food processor to make a coarse herbal salt.