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?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
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 2 cups of packed leaves.
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
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
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.
Ingredients
- 2 Cup basil leaves Packed
- 1 Cup kosher salt
Instructions
- Remove basil leaves from stems, wash, and dry well.2 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
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.
Kate P says
Easy to make. I used a food processor, does that make a difference on dry time and or texture?
Sarah Mock says
Kate,
Depending on how much you pulse the salt and basil in the food processor could affect the texture. More pulses would mean a finer texture. Drying time will always depend on the moisture in the basil. I am not sure if that answered your questions or if you have more questions! I am here to help the best I can.
~Sarah
Becky Stevens says
Hello, can you tell me how long this will be shelf stable? I have a lot of basil and would love to give this as Christmas gifts, however, that is four months away.
Thank you~
Sarah Mock says
Thank you for the question Becky!This is a great reminder that I need to add storage and use by dates in the post. Yes! With Christmas 4 months away now is the PERFECT time to make basil salt for gift-giving. As long as it is fully dry it will be shelf-stable for a minimum of a year. It should be stable longer than that, given the nature of salt.
~ Sarah
Becky says
Super info -thanks!
Louisa French says
Quick and easy way to use and store the abundant crop of basil harvested this year.
Sarah Mock says
I agree Louisa! I hope you had a bountiful basil crop this year. Mine was good but other years have been better.
~sarah
Amy says
Super easy to make. Just one question… do you have to let the product cool before completely containing it?
Sarah Mock says
Just clarifying and possibly answering your question. After the salt comes out of the oven, yes, allow it to cool completely. It will continue to release any additional residual moisture as it cools. If this is not the question you were asking, please let me know.
~Sarah
Jeannette F says
Very thorough love how you made this thanks for sharing
Sarah Mock says
Thank you Jeannette! Are there any other infused slats you would be interested in learning about?
~Sarah