Basil Salt (choose either color; the instructions are the same for both)

• Wash and thoroughly dry the basil leaves. A salad spinner works well, or pat them dry with paper towels. For the best results, wash and dry the basil a few hours ahead of time so any remaining moisture can evaporate.
  2 cups fresh green or purple basil leaves, loosely packed
• Add the dried basil leaves to the bowl of a food processor along with the salt. Pulse a few times until the basil and salt are evenly combined. (Note: the purple basil won't have much color yet at this stage; it will turn purple when dried.)
  1 cup coarse salt (such as kosher, flaky, or Himalayan salt)
• Choose a drying method:

  Oven method. Preheat the oven to 200℉ (or the lowest temperature your oven allows). Spread the basil salt mixture in a thin, even layer on a parchment-lined baking sheet, then place in the oven. Dry for 30 to 40 minutes, stirring once or twice, until the basil is completely dry and crumbly. Let the basil salt cool completely, then pulse a few times in a food processor, if desired, to break up any large pieces before transferring it to an airtight container.

  Air-dry method. Spread the basil salt in a thin layer on a parchment-lined tray. Let it dry uncovered at room temperature for 2 to 5 days, stirring once or twice daily, until the basil is completely dry and the salt feels loose and crumbly. At this stage, you can pulse it again in the food processor to loosen any clumps. Transfer to an airtight container.