Gather your materials.
Coarsely chop your basil leaves.
Add salt and basil leaves to blender.
Pulse until basil has completely broken up and is mixed with the salt.
Spread out in a thin layer on your lined baking sheet. Cover with a kitchen towel and store in a cool dark place for 24 hours.
Once your salt has dried for 24 hours, break up and transfer to a container with a tight lid. Use within five months, enjoy!