Step 1: Thoroughly wash the fresh basil leaves and pat them completely dry with a clean kitchen towel or paper towels. Ensure there is no moisture left on the leaves; this is crucial for the salt’s longevity.
Step 2: In a food processor, combine the dried basil leaves and the coarse salt. Pulse repeatedly until the basil is very finely chopped and evenly distributed throughout the salt. The mixture should be a vibrant green and have a crumbly texture.
Step 3: Spread the basil-salt mixture thinly and evenly on a baking sheet lined with parchment paper. This maximizes air exposure for drying.
Step 4: Allow the mixture to air dry at room temperature for 24 to 48 hours, or until completely dry and crumbly. Stir it occasionally (every 6-8 hours) to break up clumps and promote even drying. Alternatively, you can dry it in a very low oven (150-175°F / 65-80°C) for 1-2 hours, stirring every 30 minutes, until fully dry. Ensure it does not brown.
Step 5: Once completely dry, transfer the homemade basil salt to airtight containers, such as small jars or spice bottles. Store in a cool, dark place away from direct sunlight. It will last for several months, typically up to 6 months, retaining its flavor and aroma.