Rosemary Salt

Recipe by Huskergirl
READY IN: 18mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
  • Whiz until rosemary is fine and salt is decidedly green.
  • Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
  • Break up with hands, and store in covered jars out of the light.
  • Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.
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