Homemade Basil Salt (3 Ways)

Basil salt three ways in jars on a counter.

5 from 1 vote

These three basil salt recipes will preserve that fresh summer flavor of basil all year with just a few minutes of hands-on time. With just two ingredients and five minutes, you'll enjoy fresh basil and savory-tinted salt, all in one jar, ready to marry up with meats and sauces.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: Basil Salt, Basil Salt Recipe, Herb Salt

Servings: servings

Calories: 0.5kcal

Author: Melissa Norris

Cost: varies

Equipment

Food processor

Ingredients

For Layering Method

1 cup basil leaves whole
1 cup salt

For Chop & Dry Method

100 grams basil leaves
25 grams salt

For Grind Method

25 grams basil leaves
100 grams salt

Instructions

Layering Method

Step 1: Start with freshly picked herbs that have been cleaned and thoroughly dried.
Step 2: In a clean glass jar add a layer of salt to cover the bottom. Add herb leaves in layers, alternating with the salt, until the container is full. Refrigerate.
To use: just remove a leaf and brush off the salt. The leaves will stay surprisingly fresh and flavorful for months. As an added bonus, the salt will become flavored over time and can be used in cooking, too.

Chop & Dry Method

Step 1: Start with freshly picked herbs that have been cleaned and thoroughly dried.
Step 2: Use a ratio of 4 parts herbs to 1 part salt for the chop and dry method.
Step 3: Add fresh herbs and salt in a food processor and pulse for about 30 seconds until herbs and salt are combined.
Step 4: Lay herb and salt mixture out to dry for 24 hours.
Step 5: Store your mix in a jar and keep it in the refrigerator. It will last for at least six months.

Grind Method

Step 1: Start with freshly picked herbs that have been cleaned and thoroughly dried.
Step 2: Measure out your ingredients. Use a ratio of 1 part herbs to 4 parts salt by weight.
Step 3: Add herbs and salt to a food processor and pulse until herbs are chopped and completely incorporated well with the salt.
Step 4: Place the mixture into a clean glass jar and cap tightly. Store in the refrigerator until needed. It will last for one year.

Notes

* Nutrition facts are for the Chop and Dry Method.

Recipe Tips

When using, always use a fresh, clean spoon to reduce introducing contaminates into your herbed salt.

Nutrition