Basil Salt Recipe
A simple homemade basil salt made with fresh basil and coarse salt, dried gently for a fragrant finishing seasoning.
Equipment
- 1 food processor small or standard size
- 1 baking sheet or small baking dish
- 1 parchment paper for easy drying and cleanup
- 1 airtight jar for storage
Ingredients
For the basil salt
- 2 cups fresh basil leaves lightly packed
- 1/2 cup coarse kosher salt
- 1 teaspoon flaky sea salt or fine sea salt optional, for texture balance
Instructions
Prepare the basil salt
- Wash the basil leaves if needed and dry them very well with a clean towel.
- Add the basil leaves and kosher salt to a food processor and pulse until the basil is finely chopped and the salt is evenly green.
- Spread the mixture in a thin layer on a parchment-lined baking sheet or small baking dish.
- If using the optional sea salt, stir it into the mixture before drying.
- Dry in a low oven at 170°F to 200°F for 45 to 60 minutes, stirring once or twice, until fully dry and crumbly but not browned.
- Cool completely, then pulse again briefly for a finer texture if desired.
- Transfer to a clean, dry airtight jar and use as a finishing salt.
Notes
Dry the basil thoroughly before blending. Use low heat to preserve color and flavor. Make sure the finished salt is completely dry before storing.