Want a simple trick to make everyday meals taste more exciting? Basil salt might just become your new pantry staple. Two ingredients, a handful of steps, and you’ve got yourself a homemade seasoning that punches well above its weight.
If you’ve never made herb salt before, this is the perfect place to start. Fresh basil and coarse sea salt come together to create something genuinely special — the kind of thing you’ll want to shake over roasted vegetables, toss through pasta, or finish a grilled chicken breast with. It’s bright, aromatic, and surprisingly versatile. Better yet, making it yourself costs a fraction of what you’d pay for the fancy jars at specialty stores.
Table of Contents
Ingredients for Basil Salt
- Coarse sea salt: The chunky texture of coarse salt does a great job of holding onto food surfaces, so every bite carries real flavor. No sea salt on hand? Kosher salt works just as well.
- Fresh basil leaves, loosely packed: This is where the magic comes from. Fresh basil has a peppery, almost sweet brightness that dried basil simply can’t replicate. Out of season? Try fresh parsley or mint for a different but equally lovely result.
Directions
Step 1: Blitz the salt and basil: Set your oven to 225°F. Toss the salt and basil leaves into a small food processor and pulse until the basil is finely broken down and worked evenly throughout the salt. You’ll start to notice the color change — that’s a good sign.
Step 2: Dry it out in the oven: Spread the mixture in a thin, even layer across a parchment-lined baking pan (15x10x1-inch works well). Slide it into the oven for around 30 minutes, until the mixture looks and feels completely dry. Low and slow is the key here — you want the moisture gone without cooking away the flavor.
Step 3: Cool, then store: Pull the pan from the oven and let everything cool completely before touching it. Once it’s at room temperature, transfer the salt to an airtight container and keep it on the counter. It’ll be ready to grab whenever you need it.
Recipe Variations
- Go garlicky: Throw a garlic clove into the food processor along with the basil for a savory, punchy salt that’s brilliant on roasted potatoes or rubbed onto bread before toasting.
- Mix up the herbs: Use part basil and part rosemary, thyme, or parsley to build a more complex flavor. Each combination gives you something a little different to experiment with.
- Add some zest: Stir in fresh lemon or lime zest before baking for a citrusy version that’s especially good sprinkled over fish or shrimp.
How to Store
Once cooled, transfer your basil salt to an airtight glass jar and store it in a cool, dry spot away from direct sunlight. It’ll stay fresh for up to six months. Moisture is the main thing to watch out for, so keep it well away from the stove.
If it clumps over time, a quick stir or a few minutes in a low oven will bring it right back.
Basil Salt
Ingredients
- ½ cup coarse sea salt
- ½ cup fresh basil leaves, loosely packed
Instructions
- Preheat your oven to 225°F. Add the salt and basil leaves to a small food processor and pulse until the basil is finely chopped and evenly combined with the salt.
- Spread the mixture in a thin, even layer on a parchment-lined 15x10x1-inch baking pan. Bake for 30 minutes, or until completely dry.
- Remove from the oven and allow to cool fully before transferring to an airtight container. Store at room temperature for up to six months.
Notes
- Store in an airtight glass jar in a cool, dry place away from direct sunlight and heat. If clumping occurs, stir or briefly dry in a low oven. Makes a great homemade gift packed in a small jar.
Nutrition Facts
- Calories: 0 kcal
- Total Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 480 mg
- Total Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Total Sugars: 0 g
- Protein: 0 g
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