Basil/Rosemary Salt

Ingredients

-1/3 cup of packed fresh basil and 3 talks fresh rosemary-leaves only

-1 cup of coarse sea salt, kosher salt or flaky sea salt  

Method

• Measure out your fresh basil (both leaves & stems - the latter has plenty of flavor and it all gets blitzed anyway), and rosemary. Then chop into small pieces so it's easier for the blender to incorporate it with the salt. Place the herbs in the blender, or if you're using an immersion blender, into a large mixing bowl.

• Add the coarse salt and pulse for a minute or two until the basil is completely broken up (in tiny pieces) and mixed with the sea salt. It has a tendency to get stuck at the bottom of the blender.  

• Spread the salt mixture evenly onto a large rimmed baking sheet and set the oven to 220.

• Bake 30 minutes or until the salt is no longer wet, stirring once halfway through.

• Once dry, the herb salt should still be green, but a lighter shade than when you first started.

• Break apart any clumps with a wooden spoon or fork and store the finished salt in an airtight container (I prefer glass jars) in your pantry.