Basil Salt Recipe
Blend fresh basil with salt, dry the mixture at 250 °F for about 25 minutes, then pulse it again for a bright, fragrant finishing salt with a fine, pourable texture.
Equipment
- Food processor
- Baking Sheet
- Parchment Paper
Ingredients
- 1 cup packed fresh basil
- 1/2 cup salt ((I just use table salt))
Instructions
- Heat the oven to 250 °F. Keep the temperature low so the basil dries gently instead of taking on a brown, cooked appearance.
- Wash the basil, pat it dry thoroughly, and pull the leaves away from the stems. The leaves should feel dry to the touch with no visible droplets before processing.
- Put the basil leaves and salt in a food processor and process until finely combined. The salt will turn green and form a moist, sandy mixture with a pronounced basil scent.
- Line a baking sheet with parchment paper and spread the basil salt across it in a thin, even layer. A flat layer helps the moisture escape evenly during drying.
- Bake for about 25 minutes. The salt should feel dry and separate easily rather than sticking together in wet clumps.
- Return the dried mixture to a clean, fully dry food processor and pulse again. The final texture should be fine, loose, and easy to pour.
- Transfer the basil salt to a clean spice jar. Close the jar tightly once the salt has cooled and feels completely dry.
Notes
Temperature tip: Keep the oven at 250 °F or lower, since hotter heat can cook the basil and turn it brown rather than dry it.
Texture tip: Ensure the food processor bowl and blade are completely dry before the final pulse. Residual moisture can cause the salt to form hard clumps.
Storage: Store fully dried basil salt in an airtight glass mason jar in a cool, dark pantry. Light gradually fades the bright green color.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.