Instructions for making Basil Salt were being shared everywhere on Facebook at the end of the growing season last year. I had LOTS of basil, so I decided to try it. I used non-iodized salt instead of the Kosher salt asked for, adjusting the amount accordingly. I also tried one batch in the oven and one batch in my dehydrator. Here’s what I came up with and found worked the best for me.
BASIL SALT (Pantry Cooking with Home Preserved Foods)
1-1/2 cups packed basil leaves
1-1/2 cups non-iodized salt
Wash basil and pat dry. It doesn’t need to be completely dry. Coarsely chop the basil. Put salt in a food processor bowl or blender. Add chopped basil. Pulse the food processor/blender until the basil is in small pieces. Spread the salt basil mixture on lined dehydrator trays or on a parchment-lined baking sheet. Mixture will fill 2 to 3 square dehydrator trays or 1 11×17 baking sheet. Dehydrate at 110oF for 1 to 2 hours or bake in a preheated 170oF oven for 30 minutes.
When the salt has cooled, break apart clumps or pulse briefly in a dry blender or food processor. Store in an airtight container. Sprinkle on meat, vegetables, tomatoes, or eggs.
Because the mixture is quite moist when spread on the trays/baking sheets, the mixture is in clumps when it dries. Breaking it small enough to comfortably use in a shaker jar takes quite a bit of time by hand. Putting it into a small food processor or a blender is very fast and allows the salt to flow well. It also distributes the basil well.
I prefer the dehydrator to the oven. The dehydrator dries more evenly. The oven is quite acceptable, though, and is faster.
