Since I have pesto in the fridge and freezer, I thought I’d make some to preserve the flavor of summer and enjoy with the last of the summer tomatoes since my basil runneth over~
I tend to be less diligent at removing all the blooms toward the middle of summer, since the bees love the little white flowers. Consequently it reseeds and comes up in cracks and crevices~ what volunteers looks better than basil I carefully plant, water, and tend to in the spring :)
All you need to infuse the flavor of summer in your salt is
1/2 cup of kosher salt and 1/2 cup of packed basilleaves.
Pulse them together in the food processor~
Spread your salt mixture on a baking sheet and bake at 225 degrees F until dry, 30 to 40 minutes, tossing halfway through.
Let salt cool and pulse again to make a fine powder.