What to Do with a Bunch of Fresh Basil? Make Homemade Basil Salt!

What to Do with a Bunch of Fresh Basil? Make Homemade Basil Salt!

If you're wondering what to do with a bunch of fresh basil—maybe your garden is overflowing or you scored a deal at the farmer’s market—here’s a delicious, practical solution: make basil salt.

This simple, 2-ingredient homemade spice is one of the best ways to preserve fresh basil and enhance your cooking at the same time. Whether you’re a home cook looking to minimize waste or just want to add bold, herby flavor to your meals, basil salt is the answer.

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Why You Should Make Basil Salt

Fresh basil is amazing, but it wilts quickly. Instead of letting it go to waste, turn your extra basil into a flavorful seasoning that lasts for months. Basil salt is the perfect DIY spice blend for elevating everything from roasted veggies and eggs to pasta and meats. And the best part? You only need basil and salt.

Ingredients

• A bunch of fresh basil (homegrown or store-bought)

• Coarse sea salt or kosher salt

That’s all it takes to create this simple, aromatic culinary enhancement.

Freezer tips

Want to see the full method in action? Check out my YouTube video tutorial to follow along visually. I’ll show you exactly how I make basil salt from garden to jar.

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2-ingredient spice that will elevate your culinary creations! - Video

1. Harvest or Buy Fresh Basil

If you’re growing basil, pick it in the morning after the dew has dried but before the sun gets too hot. Look for healthy, green, unblemished leaves. No garden? Grab a bunch from your local farmer’s market or grocery store.

2. Wash and Dry the Basil

Rinse the leaves under cold water to remove dirt or bugs. Gently pat them dry with a clean kitchen towel or use a salad spinner. Lay them out to air dry for a bit—removing excess moisture is key to prevent clumping during drying.

3. Blend with Salt

In a food processor, combine 1 part fresh basil with 1 part coarse salt. I prefer a more herb-forward blend, so I used about 1 cup of kosher salt with a generous handful of basil. Pulse until it reaches a fine, green-speckled texture.

4. Dry the Basil Salt

Spread the mixture thinly on a parchment-lined baking sheet. Bake at 200°F (90°C) with the oven door slightly open to let moisture escape. Stir every 10 minutes. Drying can take anywhere from 20 minutes to several hours, depending on humidity and thickness. A dehydrator works too.

5. Cool and Store

Once fully dry, let it cool. Break up any clumps by hand or pulse again briefly. Store in a glass mason jar or airtight container in a cool, dark place. Your homemade basil salt is now shelf-stable and ready to use!

How to Use Basil Salt

Now that you’ve preserved your fresh basil, here’s how to use your basil salt:

• Sprinkle on roasted veggies like potatoes or carrots

• Use it to season meats or fish before grilling

• Add to scrambled eggs or omelets

• Toss into pasta, risotto, or even popcorn

• Mix into salad dressings or vinaigrettes

• Finish avocado toast with a herby, salty punch

This is one of those easy recipes that keeps on giving—you’ll wonder how you cooked without it!

Bonus: More Ideas for Using Up Fresh Basil

If you still have basil left, don’t stop at salt. Other great ways to preserve or use basil include:

• Homemade pesto

• Freezing basil leaves in olive oil

• Drying basil for future use

• Infused basil vinegar or oil

But if you want a fast, flavor-packed solution? Make basil salt first.

Final Tips

• Don’t skip the parchment paper—basil salt sticks even to nonstick pans.

• Adjust basil-to-salt ratio to suit your taste.

• Makes a beautiful edible gift idea for friends and foodies.

With this one simple recipe, you’ll stop asking “what can I do with all this fresh basil?” and start sprinkling flavor on everything. 🌿

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How to Make Basil Salt – Step-by-Step

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