Basil salt is the herb-infused flavor booster your spice shelf is missing. Made with just two ingredients, fresh basil leaves and kosher salt, this quick 20-minute recipe preserves the vibrant flavor of basil in a way that's aromatic, versatile, and shelf-stable.
I first discovered basil salt while working for a caterer one summer. Like many professional kitchen "recipes," it was more of a method; no measurements, just intuition. But I paused, weighed everything out, and I'm so glad I did. Now I will show you how to make this bold, green seasoning at home with ease.
Ingredients:
You only need two ingredients here, but quality matters. Choose fresh, fragrant basil leaves (no bruising) and coarse kosher salt for the best texture and flavor. You will also want to read up on how I make my own garlic powder and seasoned salt.
Recipe Card?
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How to make basil salt
To make basil salt, you will need kosher salt, fresh basil leaves, and a blender. I have a high-speed blender, so your results may vary from mine. The technique is the same no matter how fast your blender is.
Wash And Dry
Remove basil leaves from the stems, then wash and dry them thoroughly. You'll need about ⅓ cup packed leaves; roughly 25 medium-sized leaves.
How Much Basil?
This recipe calls for ⅓ cup packed basil. But if you are more of a visual person, here is a photo of the basil I used for this recipe.
Pulse
Add the salt and basil leaves into the blender and pulse to combine.
Scrape
Scrape down the sides of the blender and pulse it a few more times until the salt resembles green, wet sand.
Spread
Line a baking pan with parchment paper or a silicone baking sheet and spread the basil salt in a single layer.
Bake at 220
Bake at 220° F (or your oven's lowest setting for 20 minutes or until the salt cracks when picked up from the pan.
Pulse again
Add the shards of salt back into the blender cup.
Pulse until it reaches your desired texture; fine or flaky.
Store
Store your homemade basil salt in a closed, air-tight container. It will keep for months at room temperature.
How do I use basil salt?
Sprinkle it on tomatoes, caprese salad, avocado toast, grilled corn, pasta dishes, or even popcorn. It adds a fragrant pop of flavor anywhere you'd use finishing salt.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
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Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
I use kosher salt because that is what I usually have on hand. I would use any large flake salt you have, sea salt, kosher, crystal. I would not use small-grain table salt. The salt and basil concentration will be wrong.
Yes, but you may need to scrape down the sides more often. A high-speed blender creates a finer texture, but both work.
Absolutely. Try this method with rosemary, thyme, or sage. Just adjust cooking times as needed.
Basil Salt {2 Ingredients Tons of Flavor}
Ingredients
Method
- Remove basil leaves from stems, wash, and dry well.⅓ Cup basil leaves
- Add basil and salt to a blender; pulse until it looks like green wet sand.1 Cup kosher salt
- Spread mixture on a parchment-lined baking sheet.
- Bake at 220°F (or lowest oven setting) for 20 minutes, until dry and brittle.
- Return to blender and pulse until fine.
- Store in an airtight container.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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