Ingredients
Scale
- 2 packed cups fresh basil leaves, rinsed if needed and dried very thoroughly
- 1/2 cup coarse sea salt
Instructions
- Heat the oven to its lowest practical setting, ideally about 170°F and no higher than 180°F.
- Add the thoroughly dry basil leaves and coarse sea salt to a food processor. Pulse in short bursts until the basil is finely chopped and evenly distributed through the salt; do not process into a wet puree.
- Line a rimmed baking sheet with parchment paper and spread the basil-salt mixture in a thin, even layer.
- Dry for about 3 hours, stirring and redistributing the mixture every 45 to 60 minutes. Continue drying longer if needed until the basil pieces are crisp and the seasoning crumbles easily with no damp clumps.
- Remove the tray from the oven and cool the basil salt completely.
- Crumble any dry clumps by hand or pulse briefly in a clean, dry food processor.
- Transfer to a clean, dry airtight jar. Store in a cool, dry, dark cupboard and keep moisture out of the container.
Notes
- Dryness matters more than exact oven time. Do not jar the mixture while it is warm or damp.
- For a dehydrator, dry at about 105°F until crisp and fully dry, checking after 2 hours and continuing as needed.
- Use a dry spoon and keep the jar away from steam, heat, and direct sunlight.
- Sodium varies significantly with salt brand and crystal size; nutrition is an estimate.
- If the seasoning develops condensation, visible moisture, or signs of spoilage, discard it.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Seasoning
- Method: Oven Drying
- Cuisine: American
- Diet: Vegan