Homemade Gourmet Basil Salt
Infuse coarse sea salt with fresh garden basil for an aromatic finishing salt.
In a nutshell: This authentic mediterranean homemade gourmet basil salt comes together in just 30 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Elevate roasted veggies, caprese salads, grilled chicken, and pasta with this vibrant green homemade basil salt.
Key Equipment
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Chef's Pro-Tips
- Bone-Dry Basil Only: Wash the basil, then dry the leaves completely before they hit the food processor. Any surface moisture turns the salt gummy instead of crumbly.
- Dry It Completely: Spread the pulsed salt thin on the baking sheet and bake at 200°F until fully dry, 15 to 20 minutes. Any residual dampness will make it clump in the jar.
Ingredients
32
servings
-
1 cup fresh basil leaves, washed and thoroughly dried
-
1 cup coarse sea salt or kosher salt
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Step-by-Step Instructions
Pulse Herbs & Salt
Place fresh dry basil leaves and half the coarse sea salt into a food processor. Pulse until basil is finely ground and fully blended into the salt.
Dry Out Salt
Spread the damp green salt thinly on a parchment-lined baking sheet. Bake at 200°F (95°C) for 15-20 minutes or air-dry overnight until completely dry.
Store
Store in an airtight glass spice jar for up to 6 months.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Stored in an airtight glass jar, it stays flavorful for up to 6 months. Keep it away from moisture and direct sunlight.
Yes — rosemary, thyme, or oregano all make wonderful herb salts with the same method. Just make sure the leaves are thoroughly dry before pulsing.
Any moisture will make the salt clump and can cause spoilage. Wash the basil well ahead of time and pat it completely dry — or use a salad spinner.
Anywhere you'd use regular salt — it's fantastic on tomatoes, eggs, grilled vegetables, pasta, and focaccia.
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