Wash the fresh basil leaves thoroughly under cold water to remove any dirt or impurities. Pat them dry.

In a blender, combine ⅓ cup packed fresh basil leaves with 1 cup of kosher salt. Pulse until it resembles damp sand, about 20-30 seconds.

Line a baking pan with parchment paper and spread the basil-salt mixture in a single layer.

Preheat oven to 220°F (about 104°C). Bake for 20 minutes until dry and brittle.

Let the basil salt cool, then return to the blender and pulse for desired texture.

Transfer the basil salt into an airtight container for storage.