If you have more fresh basil than you know what to do with, but the thought of making another batch of pesto isn’t particularly appealing, this basil salt is a really simple way to use it up. It is one of my favourite ways to preserve an abundance of basil, especially in summer when the plants are at their best and you suddenly seem to have far more leaves than you can possibly use.
This homemade basil salt is made with just three ingredients: fresh basil, lemon zest and sea salt. I wanted to keep it simple, so the basil remains the main flavour, while the lemon adds a little brightness. I use coarse sea salt, but you can use a finer salt if that is what you have. The texture will simply be a little different.
Making basil salt is much easier than you might expect. The basil, lemon zest and salt are pulsed together in a food processor before being spread out and dried gently in the oven. The drying step is important because you want to remove all of the moisture from the fresh basil before storing the salt. Make sure it is completely dry and crumbly, with no damp patches remaining. If there is any moisture left, the salt can clump and will not keep as well. I also recommend allowing it to cool completely before transferring it to a clean, airtight jar and using a clean, dry spoon whenever you dip into it.
Once made, basil salt is a really useful seasoning to have in the kitchen. I love sprinkling it over salads, roasted potatoes and vegetables, or using it anywhere you would normally reach for salt but want a little extra flavour. It is especially good on simple dishes where you can actually taste the basil and lemon.
It also makes a lovely homemade food gift. If you grow basil or find yourself with an abundance of it during the summer, you can make several jars while it is at its best and keep them stored away for later in the year.
If you are looking for ways to preserve fresh basil without making pesto, this is one of the easiest options. It takes very little effort, uses up a generous amount of basil and gives you a flavoured salt that you can enjoy long after the summer basil has disappeared.
