Rosemary Salt
Serves 1
Directions
- 1Strip the rosemary.
- 2Strip the rosemary.
- 3Strip the rosemary.
- 4Pick the sage.
- 5Pick the sage.
- 6Pick the sage.
- 7Add salt to a food processor or blender.
- 8Add salt to a food processor or blender.
- 9Add salt to a food processor or blender.
- 10Follow with your herbs.
- 11Follow with your herbs.
- 12Follow with your herbs.
- 13Add two smashed garlic cloves.
- 14Add two smashed garlic cloves.
- 15Add two smashed garlic cloves.
- 16Add your lemon zest.
- 17Add your lemon zest.
- 18Add your lemon zest.
- 19Put the lid on and blend.
- 20Put the lid on and blend.
- 21Put the lid on and blend.
Ingredients
- 7 rosemary sprigs
- 7 rosemary sprigs
- 7 rosemary sprigs
- 4 sage sprigs
- 4 sage sprigs
- 4 sage sprigs
- 0.5 cup kosher salt
- 0.5 cup kosher salt
- 0.5 cup kosher salt
- 2 TBSP kosher salt
- 2 TBSP kosher salt
- 2 TBSP kosher salt
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 0.5 lemon zest
- 0.5 lemon zest
- 0.5 lemon zest
Equipment
food processorblenderTupperware
Tips
- Store the rosemary salt in the fridge in Tupperware.
- The optimal time to use the salt is 2 weeks to keep the best flavor, though it will last for months in the fridge.
- This recipe will work in most blenders but not all.
- If you dislike rosemary or sage, try making this with thyme and oregano instead.
- Freezing is not recommended as it's easy to make fresh.