There’s something about basil that instantly transports me to a European summer. One smell and suddenly I’m tucked away somewhere in the French countryside. The herbs are thriving, the windows are open, dinner is happening outside, and life somehow feels just a little slower. Today, we’re bringing a little of that feeling home by making homemade basil salt.
If you’ve ever grown basil, you also know one universal truth: it never seems to stop producing. One minute you’re snipping a few leaves for pasta, and the next you’re wondering how you ended up with enough basil to feed the whole neighbourhood. The best kind of problem to have.
If you’ve got a basil plant that’s growing faster than you can keep up with, this homemade basil salt is for you. It’s one of my favourite ways to preserve fresh basil – and trust me, once you start sprinkling it over tomatoes, pizza, or warm buttered bread, you’ll wonder how you ever lived without it. Don’t let that basil go to waste, my friends.
You’d imagine finding this salt tucked into a little ceramic crock in a French countryside kitchen. And now, you can have it in yours.
Why You’ll Love This Homemade Basil Salt
Part of the beauty of cooking seasonally is finding simple ways to enjoy fresh ingredients long after they’re picked. Fresh basil is one of summer’s greatest gifts, but it doesn’t last forever. Homemade basil salt lets you capture that bright, herbaceous flavour and enjoy it for months to come.
Canadian summers are fleeting – and preserving the season’s best ingredients is a beautiful way to hold onto a little piece of it.
As the basil dries, its fragrant oils infuse every crystal of sea salt, creating a finishing salt that’s savoury, herbaceous, and incredibly versatile. It’s one of those little homemade staples that instantly elevates everyday cooking – making even a simple caprese salad, slice of buttered sourdough, or homemade pizza just a little more thoughtful. Very Martha Stewart…
Basil salt is effortless to make, keeps beautifully in your pantry. Around here, we’re all about infused finishing salts – if you haven’t tried our Chive Blossom Salt yet, consider this your sign. Your salt cellar is about to get an upgrade.
What You’ll Need
You only need two ingredients:
- Fresh basil
- Flaky sea salt or kosher salt
That’s it, that’s all.
For the prettiest texture and flavour, I recommend using a good-quality flaky sea salt or kosher salt. For sea salt, I’m especially fond of Maldon, though Vancouver Island Salt Company also makes a beautiful local option. Any good-quality flaky sea salt or kosher salt will work wonderfully.
Growing & Preparing Fresh Basil
Basil is one of those herbs I think every home cook should grow. It thrives in pots, raised beds, or tucked into the corner of a sunny garden, and there’s something incredibly satisfying about stepping outside to snip a handful for dinner. Before you know it, you’ll have more than enough to make pesto, garnish pasta, and, of course, preserve the rest in recipes like this homemade basil salt.
To make this basil salt, start with fresh, vibrant basil leaves, and give them a gentle rinse and dry them thoroughly – this step is important. Any lingering moisture can affect how the salt dries, so don’t rush the process!
Once completely dry, pulse the basil with the salt in a blender. As everything dries together, the basil infuses the salt with its beautiful aroma while leaving little flecks of green throughout. It’s just as lovely to look at as it is to use.
Basil Salt
Basil salt is easy to make and is delicious sprinkled on tomatoes, eggs, grilled vegetables, roasted chicken, boiled potatoes, and fresh bread.
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup flaky sea salt or coarse kosher salt
Instructions
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Wash and thoroughly dry the basil leaves.
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Pulse the basil and salt together in a food processor until fine and evenly mixed.
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Spread the mixture in a thin layer on a parchment-lined baking sheet.
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Let it air-dry for 24-48 hours, stirring occasionally, or dry it in the oven at the lowest setting (around 150 F) for about 15 minutes.
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Once completely dry, pulse again or push through a sieve if you want a finer texture (it may clump).
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Store in a cool dark place in an airtight jar for up to 3 months.
How to Use Homemade Basil Salt
Basil salt is meant to be a finishing salt, so sprinkle it over dishes just before serving to preserve its texture and vibrant flavour.
Here are some of my favourite ways to use it:
- Over fresh tomatoes with burrata or mozzarella – like this classic caprese salad
- Sprinkled over homemade pizza straight from the oven
- On grilled chicken, fish, or steak
- Tossed with roasted potatoes or vegetables
- Over scrambled eggs or avocado toast
- Mixed into softened butter for incredible garlic bread
- On buttery popcorn for movie night (trust me!)
- Finished over pasta with olive oil and freshly grated Parmesan
It’s one of those pantry staples you’ll wonder how you ever cooked without.
A Homemade Gift
Homemade gifts always feel a little more thoughtful.
Spoon your basil salt into a small glass jar, tie it with a ribbon or a piece of twine, and tuck it into a gift basket alongside a bottle of good olive oil, Okanagan wine (Quail’s Gate is one of our go-to’s, same with Poplar Grove and Mission Hill), or a fresh loaf of sourdough. Simple, practical, and beautiful!
Give the intentional gift of, I thought of you. Is there anything better?
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