There’s nothing quite as satisfying as quickly whipping up a ton of artisinal, hand-made gifts – and even better if it costs you as much as bread and milk.
And that, aside from the flavour and colour, is the huge appeal behind this recipe. It’s a Your Family magazine one and really a winner!
I made a kilogram of salt into this flavoured spice and it works a treat as a rub on a roast or used to flavour something Italian and tomoatey, like a bolognaise.
- 125ml basil, chopped
- 250ml coarse salt
Just put the two in a blender together, and blitz! Put the mixture on a tray on wax paper and leave for 12 – 24 hours to dry out a little.
My blender didn’t pulverise the salt, and only bruised the basil leaves, but it still worked and made a nice gift. I’d recommend cutting out the stalks chopping the leaves a little before putting in the blender. Unlike the original recipe, the coarse salt works better as a rub than a seasoning on food. I also put in a touch of green food colouring to keep the bright colours over the festive season.
So make, and enjoy, and use in your braais!