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This Basil Salt is amazing on just about everything – chicken, salads, garlic bread, pasta and more!
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I adore food magazines. Forgive me for this, but it’s like porn for chubby girls, ok?
I can’t help it, a new magazine comes in the mail and I’m just itching to get the kids off to bed so I can sit down and pour through all the lovely recipes and drool over the glossy photos.
When Food Network Magazine first came out, I think I was the first subscriber. Seriously.
Our garden was at the height of producing basil when I saw a recipe for Basil Salt.
Yes, you read that right. Like garlic salt… but homemade.
Well, and basil-y. I guess that’s probably not really a word, huh? It totally should be!
Table of contents
Basil Garlic Salt Shopping List
Here’s what you will need to make this recipe:
- kosher salt
- fresh basil
- dried minced garlic
- parchment paper
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How to Make Basil-Infused Salt
- Preheat the oven to 225-degrees F.
- Add the kosher salt and basil to your food processor.
- Pulse the mixture until the basil is very fine.
- Spread the mixture onto a baking sheet lined with parchment paper.
- Bake for 15 minutes, then toss the mixture.
- Return to the oven and bake for another 20 minutes.
- Let the mixture cool completely before storing in an air tight container.
For a list of some of my favorite items to use when cooking and why I chose them, please visit my Kitchen Resource page.
Favorite Homemade Seasonings
I really love making my own seasoning blends because I can control the ingredients I’m adding. Here are a few spice mixes that are always in my pantry:
This is a cowboy steak rub recipe mix that you will not believe. It’s a delicious steak rub that combines sweet, smoky and spicy flavors with a hint of coffee – yep, it totally has coffee in it! And, it’s so tasty! Incredibly versatile Cowboy Steak Rub Recipe that can be used on almost anything.PIN…
Here’s how to make your own Homemade Ranch Seasoning Mix without all the preservatives and other weird ingredients! Plus, make your own Ranch Dressing and Ranch Dip, too! I love making my own seasoning mixes – there are so many wonderful flavor combinations to enhance your recipes, and you save a ton of money. Plus,…
Homemade Montreal Seasoning Mix
Homemade Montreal Seasoning Mix is a pantry staple must-have in my house. It’s simple to make and oh-so-very delicious! This Homemade Montreal Seasoning Mix will become your go-to mix for flavoring everything this summer! Every week, Mr. Juggling Act makes a big batch of chicken thighs to take to work along with a salad. He…
How to Store Basil Salt
This recipe makes about 10 ounces of seasoned salt when all is said and done. You can use any kind of airtight jar or tin you like to store it. Be sure to keep it in a cool spot.
This mixture will keep for up to 6 months.
Download the Printable Label
Download our FREE printable labels to finish off your jars of basil salt.
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How to Use Seasoned Salt
Use the seasoned salt as you would regular salt. Remember a little goes a long way so it’s wise to season a little and then taste your food to see if it needs more. Here are some ways I use basil salt:
- Sprinkle 1 tablespoon onto 4 chicken breasts along with Italian Seasoning and grill.
- Make unbelievable garlic bread using unsalted butter, granulated garlic and this basil-infused salt.
- Finish off a caprese salad with a sprinkle which enhances the basil flavor.
Basil Salt Recipe
I really think you’re going to enjoy this easy recipe. You can also experiment with other herbs also.
When you make this, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Easy Basil Salt
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Equipment
Ingredients
- 1 cup kosher salt
- 1 cup fresh basil leaves, packed
- 3/4 cup dried minced garlic
Instructions
- Preheat your oven to 225-degrees.
- In your food processor, pulse the kosher salt, dried minced garlic and basil leaves.
- Spread the mixture onto a baking sheet lined with parchment paper and bake for about 35 minutes, tossing halfway through.
- Let the mixture cool completely, and then pulse again to make a fine powder.
- Store in an airtight container for up to 6 months.
Nutrition
My Favorite Kitchen Items
This is such a great idea – I think i might try it with rosemary since I have a lot of that this year.
Thanks! Gail
Ooh I love that idea! I may have to do that as well!
where is the free printable label?!
Sorry you missed the link in the post – visit https://app.box.com/s/8s39a7qbll7ycusttzns to download the printable label.