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This basil salt recipe is made using only 2 ingredients and is ready in a heartbeat. It is an effortless way to imbue some herbal goodness into your salads, drinks, and even fruits.
This basil salt is the perfect way to preserve the fragrant summer herbs for the coming winter months.
And it is exactly what it sounds like- a combination of basil leaves and salt.
You just need to blitz these ingredients in a high-powered blender, and let it dry out completely.
There you go! A homemade flavor-infused salt to season your salads, meat, and dressings with.
Oh, and I almost forgot to mention that this salt can last up to 6 months, and you don’t even need to store it in a refrigerator.
Dreamy!
Tools You’ll Need
- Blender: Be sure to use a high-powered blender (like this one) to grind the basil leaves properly.
Ingredients in This Basil Salt Recipe
Basil Leaves: The basil provides a subtle fresh essence to the salt which thereby elevates the flavors of the dishes you infuse it with.
Salt: I use pink salt because it contains less sodium content, and is also rich in minerals like potassium, and calcium.
How to Make Basil Salt
Grind the Basil Leaves and Salt:
Add basil leaves to the blender, and grind them properly.
Now add salt to the mixer, and again blitz them.
Dry Them Out:
In the oven:
Line the baking sheet with parchment paper, and evenly spread the salt on it, break down the clumps with fingers if any/
Set the temperature to 100° C, and heat the salt for 30 minutes until all the moisture evaporates. Take the baking sheet out, and let it cool down to room temperature.
At room temperature (air-dry method):
Line a plate or baking sheet with parchment paper, spread the salt evenly on it, and let it dry out at room temperature for 12 hours minimum.
Once dried, transfer it to a mason jar for storage, and take it out whenever needed.
Tips & Variations
Add lemon zest: For a citrusy kick, you can add lemon zest to the salt before drying the mixture. This infuses a fresh zingy flavor and adds a depth of flavor to the meals.
Try other herbs: You don’t need to pump the brakes at basil only. To keep things interesting, try out adding various herbs like mint, and rosemary, or a combination of all the herbs.
Serving Options
Salads: This salt is perfect for easter salads like golden girl salad, potato salad, peanut salad, and so on. Just sprinkle some on the top as the finishing touch, for an explosion of flavor in the mouth. You can even add it to the salad dressings.
Meats: Season your meat with the salt while making chicken recipes for a herby contrast.
How to Store
Store this salt in a cool dry place, and you can utilize it for at least 6 months.
I don’t recommend storing it in the fridge as the moisture inside might spoil the texture and make the salt moldy.
Why You’ll Love This Recipe for Basil Salt
- This salt is highly versatile and can be used as a replacement for white salt.
- The pink salt is rich in minerals and basil is brimming with vitamins B and C.
- It only takes a couple of minutes of prep time.
- Requires only 2 pantry-friendly ingredients.
More Recipes You’ll Love
Please rate and comment if you make this basil salt recipe so I know how much you like it.
Quick & Easy Basil Salt Recipe
Equipment
Ingredients
- ½ cup Basil Leaves
- ½ cup Salt
Instructions
- Add basil leaves to the blender, and grind them properly.
- Now add salt to the mixer, and again blitz them.
- Once dried, transfer it to a mason jar for storage, and take it out whenever needed.
- For drying the salt, there are 2 methods
In the oven:
- Line the baking sheet with parchment paper, and evenly spread the salt on it, break down the clumps with fingers if any.
- Set the temperature to 100° C, and heat the salt for 30 minutes until all the moisture evaporates. Take the baking sheet out, and let it cool down to room temperature.
At room temperature (air-dry method):
- Line a plate or baking sheet with parchment paper, spread the salt evenly on it, and let it dry out at room temperature for 12 hours minimum.
Notes
- Add lemon zest: For a citrusy kick, you can add lemon zest to the salt before drying the mixture. This infuses a fresh zingy flavor and adds a depth of flavor to the meals.
- Try other herbs: You don’t need to pump the brakes at basil only. To keep things interesting, try out adding various herbs like mint, and rosemary, or a combination of all the herbs.