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You can make basil salt in about five minutes with just two ingredients and a quick pulse in a food processor.
Making basil salt is honestly one of the easiest ways to preserve that bright, peppery garden flavor all year long.
If you’ve ever wondered how do you make basil salt, the answer is simple: fresh basil leaves, coarse salt, and a bit of patience for the drying part.
In this post, we’ll walk through the best way to make basil salt at home, how to use it, and a few variations so you can customize it to your taste.
Let’s get right into the good stuff.
Why You Should Make Basil Salt At Home
Making basil salt at home is not only ridiculously easy, but it also beats any store-bought version in freshness and flavor.
When you make basil salt yourself, you control the salt type, the basil quality, and even add extra herbs if you like.
Plus, homemade basil salt makes an amazing gift for foodie friends, and it’s a clever way to use up an overgrown basil plant at the end of summer.
Below we’ll explain how do you make basil salt step by step, starting with the essential ingredients.
1. You Need Just Two Main Ingredients
To make basil salt, you only need fresh basil leaves and a good quality salt, like flaky sea salt or kosher salt.
The ratio is usually one part basil to three parts salt, but you can adjust it based on how herbal you like your seasoning.
Using fresh basil is key here because dried basil won’t give you the same vibrant color or intense aroma.
Also, avoid using iodized table salt because its fine texture tends to clump and the flavor is harsher.
Coarse sea salt or Himalayan pink salt are perfect because they grind down nicely with the basil.
2. The Quick Blender or Food Processor Method
The fastest way to make basil salt is to toss your basil and salt into a food processor and pulse it until the mixture looks like a fine, green dust.
Make sure you don’t overdo the pulsing, or you’ll end up with a wet paste instead of a fluffy salt.
You want the basil to release a little of its oils, but you don’t want it to turn into a mud-like consistency.
If you don’t have a food processor, a mortar and pestle works wonderfully too, it just takes a bit more elbow grease.
Once you’ve made basil salt this way, the mixture will still be slightly damp, so you need to dry it before storing.
3. Drying Your Basil Salt Is the Most Important Step
Now that you know how do you make basil salt in a blender, the crucial part is getting it completely dry so it doesn’t clump or grow mold.
Spread the freshly pulsed basil salt in a thin, even layer on a baking sheet lined with parchment paper.
Let it sit at room temperature for about 24 hours, occasionally fluffing it with a fork to help the moisture evaporate.
If you’re in a hurry, you can place the baking sheet in an oven set to the lowest temperature (around 150°F or 65°C) for 1-2 hours with the door slightly ajar.
Just be careful not to bake the basil, because that’ll turn it brown and dull the flavor.
A quick alternative is to use a dehydrator if you have one, set to a low temp of about 100°F for a few hours.
Once the basil salt is crispy and dry, it’s ready to store.
Best Ways To Use Your Homemade Basil Salt
Once you’ve mastered making basil salt, you’ll wonder why you ever cooked without it.
Here are some of my favorite ways to use basil salt in the kitchen.
1. Sprinkle It on Fresh Tomatoes and Mozzarella
Basil salt is absolutely perfect on a caprese salad with ripe tomatoes, creamy mozzarella, and a drizzle of olive oil.
The salt brings out the natural sweetness of the tomatoes while the basil adds that classic herby punch.
It’s a beautiful way to elevate a simple summer appetizer.
2. Use It as a Finishing Salt for Pasta and Pizza
Finish your homemade pasta dishes with a pinch of basil salt right before serving.
It also works wonders on pizza, especially a white pizza or a Margherita, adding both crunch and flavor.
Since basil salt is quite potent, a little goes a long way, so start with a small pinch and add more to taste.
3. Season Roasted Vegetables and Grilled Meats
Basil salt is fantastic on roasted zucchini, eggplant, or bell peppers.
It also rubs beautifully onto chicken, pork, or even a steak before grilling, giving you a herby, salt crust.
You can also mix it into softened butter to make a compound butter for garlic bread.
However you use it, remember that basil salt is salty, so you’ll want to reduce the amount of plain salt in your recipe.
Fun Variations For Making Basil Salt Even Better
If you want to get creative, you can make basil salt that’s infused with other herbs and spices.
Here are a few easy twists to try.
1. Add Lemon Zest for Brightness
Before you pulse your basil and salt, toss in the zest of one organic lemon.
Lemon basil salt is incredible on fish, roasted chicken, and in salad dressings.
Just make sure the zest is very dry, or you’ll introduce too much moisture into the mix.
2. Spice It Up with Garlic or Chili Flakes
Add half a teaspoon of garlic powder (not garlic salt, since that’ll just make it extra salty) or a pinch of red pepper flakes to the food processor.
This gives you a more robust seasoning blend that’s amazing on popcorn, eggs, or roasted potatoes.
You can also add a bit of black pepper or smoked paprika for a smoky, savory kick.
3. Swap Out Basil for Other Herbs
Once you understand how do you make basil salt, you can easily swap in other herbs like rosemary, thyme, oregano, or dill.
Mixed herb salt works well on just about everything, and it’s a lovely way to use up a bunch of fresh herbs before they go bad.
Feel free to combine basil with another herb too, like a basil-oregano salt or a basil-mint salt for desserts.
Basil mint salt is actually delicious sprinkled on fresh watermelon or chocolate desserts.
How To Store Basil Salt Properly
Proper storage is key to keeping your basil salt fresh and free-flowing for months.
Let’s go over how to store basil salt the right way.
1. Use an Airtight Jar or Shaker
Once your basil salt is fully dry, transfer it to a clean, completely dry glass jar with a tight-fitting lid.
A small spice jar with a shaker top is perfect for everyday use, while a larger jar works for bulk storage.
Avoid leaving the jar open, because basil salt will absorb ambient moisture and turn into a solid brick.
2. Keep It in a Cool, Dark Place
Store your basil salt away from direct sunlight and heat, like in a pantry or a kitchen cabinet.
Light and heat can fade the green color and degrade the basil’s essential oils over time.
When stored properly, homemade basil salt will last for up to a year, though the flavor is best within the first six months.
Check on it periodically for any signs of clumping or mold, and if it does clump, just break it apart with a fork.
So, How Do You Make Basil Salt?
You make basil salt by pulsing fresh basil leaves with coarse salt in a food processor, then drying the mixture completely.
It’s such a simple and rewarding kitchen project that takes minimal effort and gives you a delicious, versatile seasoning.
Whether you sprinkle it over a caprese salad, finish a bowl of pasta, or rub it on roasted veggies, basil salt is a game changer.
I hope this guide answered your question fully and that you’re excited to make your own basil salt this weekend.
Trust me, once you have a jar of homemade basil salt in your pantry, you’ll never want to go back to plain salt again.
Happy cooking, and enjoy your flavorful creation!