This basil-infused salt adds a touch of herbal brightness to everything from corn on the cob to sliced tomatoes to fresh watermelon. —James Schend, Taste of Home Deputy Editor
Total TimePrep: 5 min. Bake: 30 min. + cooling
- 1/4 cup coarse sea salt
- 1/4 cup loosely packed basil leaves
- 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.