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Basil Salt Recipe

A simple homemade basil salt made with fresh basil and coarse salt for a bright, savory finishing seasoning.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the basil salt
  • 2 cups fresh basil leaves gently packed
  • 1 cup coarse sea salt or kosher salt
Optional additions
  • 1 teaspoon lemon zest stir in after drying
  • 1/4 teaspoon garlic powder stir in after drying

Equipment

  • 1 food processor or small chopper
  • 1 baking sheet or shallow baking dish
  • 1 parchment paper for lining the pan
  • 1 airtight jar for storage

Method
 

Prepare the basil salt
  1. Wash the basil leaves if needed and dry them very well with a clean towel. Let them air-dry briefly so there is as little surface moisture as possible.
  2. Add the basil leaves and salt to a food processor. Pulse until the basil is finely chopped and the salt is evenly green.
  3. Spread the mixture in a thin, even layer on a parchment-lined baking sheet or shallow baking dish.
  4. Dry in a low oven at 170°F to 200°F for 45 to 60 minutes, stirring once or twice, until the mixture is dry to the touch and not browned.
  5. Remove from the oven and let the basil salt cool completely.
  6. For a finer texture, pulse briefly again in the food processor or grind in a spice grinder after cooling.
  7. Stir in the optional lemon zest or garlic powder, if using.
  8. Transfer to a clean, dry airtight jar and store in a cool, dry place.

Notes

Dry the basil thoroughly before blending and make sure the finished mixture is fully dry before storing. Use the lowest oven setting to help preserve the green color. Start with a small pinch when seasoning, since salt intensity can vary by brand and crystal size.