Basil Salt
This homemade basil salt takes just two ingredients and a few minutes to make. Use it to season tomatoes, pasta, eggs, roasted veggies, and fresh bread.
Equipment
Ingredients
- 1/2 cup flaky sea salt
- 2 cups packed fresh basil leaves
Instructions
- Rinse the basil and pat it completely dry, or spin it in a salad spinner.
- Add the basil and salt to a food processor and pulse until the mixture is a bright green, sandy texture, scraping down the sides as needed.
- Spread the mixture in an even layer on a parchment-lined baking sheet.
- Dry in a 170 degrees F oven for 45-60 minutes, or air-dry on the counter for 1 to 2 days, until no longer damp.
- Break up any clumps with your fingers, or if the salt isn't fine enough, place back into the food processor for a few quick pulses then transfer to an airtight jar.
Notes
If you want this salt to be less salty, use 1/3 cup of salt and 2 cups fresh basil