Homemade Basil Salt
Preserve the fresh flavor of summer basil with this easy homemade basil salt recipe, a simple way to turn fresh herbs into a flavorful seasoning you can enjoy all year long. Made with just a few simple ingredients, this basil-infused salt is perfect for seasoning pasta, roasted vegetables, tomatoes, salads, meats, and more.
What is basil salt?
Basil salt is a simple homemade seasoning made by combining fresh basil with salt and drying the mixture until the basil is preserved. It adds a bright, savory basil flavor to everyday dishes.
What kind of basil is best for homemade basil salt?
Fresh sweet basil works especially well, but you can use any fresh basil variety you enjoy. Choose basil that is vibrant green, fresh, and free from wilted or damaged leaves.
What kind of salt should I use?
Kosher salt, sea salt, or another coarse salt works well for homemade basil salt. Avoid heavily iodized table salt if you want the cleanest flavor and best texture.
How should I dry basil salt?
Basil salt can be dried in a low-temperature oven or dehydrator. The goal is to remove the moisture from the fresh basil completely so the finished salt stores well.
How long does homemade basil salt last?
When completely dried and stored in an airtight container in a cool, dry place, homemade basil salt can last for several months. Keep moisture out of the container to maintain its quality.
How do I use basil salt?
Use basil salt anywhere you would normally use salt. It’s especially delicious on fresh tomatoes, pasta, eggs, roasted vegetables, potatoes, salads, chicken, fish, and homemade bread.
Cook with me!
Homemade Basil Salt
Ingredients
- 1 part fresh basil leaves stems removed
- 3 parts salt of choice
Instructions
- Preheat oven to 220F. Line a large (rimmed) baking sheet with parchment paper.
- In a food processor, combine the salt and basil leaves. Pulse until basil is finely broken up and salt takes on a green color.
- Spread out evenly on the prepared sheet pan.
- Bake in the middle rack for 30 minutes. Let cool completely on the stovetop, about 30 minutes to 1 hour.
- Break up with either a fork or your fingers so there’s no clumps.
- Once fully dehydrated and cooled, it can be stored in airtight containers in a cool, dark area for 6 to 12 months.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, thanks!
What is the best way to break the chunks once it is cool.
I use either a fork or my clean hands!
Blender
Thank you for sharing this recipe
Do the leaves need to be completely dry before mixing with salt & blended?
if you mean after washing them, then yes I would try to dry them off as much as possible. But because they will be baked, don’t stress about it too much!
This came out great. Can’t wait to use it. 😍 Thank you.