Basil Salt



It’s a drizzly overcast day with a chilly night coming on, and time for all of the basil to be dug out of the garden and processed.  I’ll be up to my elbows in pesto of course, but I’ve been wanting to try herb salts all summer so this will be the day.




I was amazed at how green it is even after drying in the oven.  That color will be especially appreciated in the winter days of no garden bounty.


Other seasoned salt ideas:

  • Thyme, Rosemary, and Sage with Garlic
  • Lemon Zest and Thyme
  • Lavender and Rosemary
  • Oregano/Marjoram with Garlic and Crushed Red Peppers
  • Orange Zest with Pink Peppercorns




Equal parts of herbs and kosher salt are blended together then dried, then blended again for a finer grain.

You can’t get much simpler….so give it a try!



Basil Salt

Prep Time: 10 minutes  Cook Time: 30 minutes

Pulse Chop in a food processor, or mince together by hand (here is a link to the hand chopped method from the Splendid Table)

1/2 cup Basil Leaves, packed solid

1/2 cup Kosher Salt

Transfer to a cookie sheet and either bake in a 250 degree oven for 30-40 minutes, or let air dry for 2 days.

Stir once or twice while drying.

For a finer grain, transfer back to the food processor and pulse chop a few times.

Store in a dry place.

Serve on:

  • Pastas
  • Sweet Corn
  • Eggs
  • Potatoes
  • Steamed Vegetables
  • Tomatoes



More amazing wooden creations by Frank Wright








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