Homemade Basil Salt is such a simple kitchen project that goes a long way. Whether it’s for a garnish or a gift, preserve your garden’s bounty with this flavorful garnish.
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About this Basil Salt recipe
Once I kickstarted my green thumb, it was a no-brainer to include basil in my cocktail herb garden. It’s such a versatile ingredient with both sweet and savory notes that play well with so many other flavors.
When you combine it with salt, you get something that works not just in the kitchen but at the bar too. Basil salt is such a fun way to infuse flavor into your favorite recipes, but it’s also my hack to thanking my hosts and hostesses. Add a cute container and a bow and you’ve got an easy gift that can be kept on hand for any occasions that arise.
Why you’ll love this recipe
- Uses limited ingredients. It’s a short list of things you need to create this recipe.
- Makes a great gift. If you’re looking for a hostess or holiday gift, this makes a great one for your favorite foodies.
- Perfect for elevating your creations. Whether it’s going into a meal or a cocktail, basil salt is so tasty.
Ingredients & essentials
Basil salt comes together with just two ingredients — and both are right there in the name!
If you have an abundance of fresh basil, this recipe is a great way to preserve your harvest. Otherwise, you can pick up a bunch at the grocery store or farmers market.
When it comes to salt, you have plenty of options because there are a lot of different kinds of salt. I chose to use Himalayan pink salt, but coarse sea salt would work too. You’ll want to consider what you’re going to use your salt for when you make your choice, as larger crystals won’t work as well for rimming a glass. A salt with a neutral flavor will allow the basil to shine.
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Instructions
With less than an hour you can have a batch of basil salt ready to enjoy (or gift)!
- Remove washed basil leaves from their stems and measure them out.
- Add your leaves and salt into a food processor. Pulse until the leaves are finely chopped and evenly combined with the salt.
Keep an eye on things. While the basil mixture is in the oven, make sure to watch it — you want the basil to dry out without burning or losing its green color. It should not turn fully brown.
- Spread your salt mixture onto a baking sheet * in a thin, even layer and bake until the salt feels completely dry and crumbly to the touch.
- Let your mixture cool completely, then return it to the food processor and pulse to even out the texture. Store in an airtight container.
Tips & tricks
- To scale the recipe up or down, maintain a 2:1 ratio of fresh basil to salt.
- Processing the fresh basil with the salt before drying produces a brighter green color than drying the basil separately first or using already dried herbs.
- Make sure your salt is completely dry before you place it in a container for storage to avoid any clumps.
Uses for basil salt
When it comes to basil salt, it’s as versatile as it is flavorful! Here are some of the best ways to use it:
- Rim a glass, especially for a drink that compliments the basil like the strawberry basil margarita or this Italian margarita with limoncello.
- Use it as a seasoning for meats or veggies to toss on the grill.
- Sprinkle it onto salads as a finishing touch, or even on watermelon slices for an unexpected balance to the sweetness.
- Put it into a cute container and give it as a gift.
- Swap it in whenever salt is called for to give an added depth of flavor.
FAQ
No! Processing the fresh basil with the salt before drying produces a brighter green color than drying the basil separately first.
The salt should feel completely crisp and firm — no damp or soft spots — before transferring to a jar. Any remaining moisture will cause clumping in storage. Keep in a clean, airtight glass jar in a cool, dry spot away from heat, direct sunlight and moisture.
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Basil Salt
ingredients
- 2 cups fresh basil leaves packed, washed and patted dry
- 1 cup Himalayan pink salt or coarse sea salt
instructions
- Preheat the oven to 250°F (121°C).
- Pull the leaves from the basil stems. Measure 2 packed cups.2 cups fresh basil leaves
- Add the basil leaves and salt to a food processor. Pulse until the leaves are finely chopped and evenly combined with the salt.2 cups fresh basil leaves, 1 cup Himalayan pink salt
- Transfer the mixture to a parchment-lined baking sheet * and spread into a thin, even layer.
- Bake at 250°F (121°C) for 40 to 45 minutes, until the salt feels completely dry, firm and crumbly to the touch. Keep a close eye on it — you want the basil to dry out without burning or losing its green color. It should not turn fully brown.
- Remove from the oven and let the mixture cool completely on the baking sheet.
- Transfer the cooled mixture back to the food processor and pulse several times to break up any clumps and even out the texture.
- Store in a clean, airtight glass jar.
notes
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