Let us prepare the dehydrated basil first.
Wash and wipe the basil leaves.
Place a thick paper towel in the microwave
Place the leaves individually on a thick paper towel.
Microwave on high for 10 seconds.
Check after a minute. If the leaves are dry, they would be crisp.
If not microwave for another 5 seconds.
You should MW till the leaves are crisp.
Mine took about 20 seconds plus the standing time of a few minutes.
Do not microwave for long at one go, this tends to burn the leaves.
Once the leaves are dry you can store them for a long period and use as and when required.
Coming to the Basil and Garlic Salt
Makes 1 cup
1 cup sea salt
1 tbsp dehydrated garlic
2 tbsp dehydrated basil.
Pound the dehydrated garlic.
Pond the dehydrated basil.
Mix the two and add 1 tbsp of sea salt and pound.
Mix with the rest of salt.
Store in a airtight container, or put in a table top grinding mill.
While these salts are on the table they can enhance many dishes. Salads, creamy pastas. Nuts, burgers, sandwiches ... Oh the list is endless.
These salts are not restricted as table condiments, you could use them while cooking also.
I have made a simple Macroni dish using this salt.
1 cup macaroni
1/2 cup ready made tomato sauce
Few basil leaves.
Boil the macaroni with salt. Once boiled, drain and keep aside.
Add the sauce to a pan.
Mix in the boiled macaroni and a few basil leaves.
Serve the dish by sprinkling some Basil Garlic Salt.