Lemon basil salt

This is so good sprinkled on so many meals. My favorite is on avocado toast or sprinkled on top of some cucumber, tomato and balsamic vinegar.

Ingredients

• ½ C coarse sea salt

• 1 C loosely packed basil

• 1 lemon, peel only

• Instructions: 

1. Take leaves off of basil plant. Wash & dry thoroughly. Use a salad spinner if you have it or just towel to remove most of the moisture.

2. Using a peeler, peel off the rind of a lemon and chop up.

3. In a food processor, add the salt, lemon rind, basil. Mix until well combined, scraping the sides.

4. Add parchment paper to a jelly roll pan. And spread out salt mixture evenly.

5. Let dry for a few days on the counter. The dark green will turn to a lighter green color. You can put in the oven to speed up the process. Bake at 100 for 5-6 hrs and let dry on the counter until no more moisture is present.

6. Add to jars and enjoy!

7. I also quadrupled this recipe because I had so much basil.

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