for 4 cups
- 1 cup fresh parsley (35 g)
- 1 cup fresh rosemary (70 g)
- 1 cup fresh thyme (40 g)
- 1 cup coarse sea salt (285 g)
- Clean the herbs. Remove the leaves from the stems and dry thoroughly.
- Add the herbs and salt to a food processor. Pulse until the herbs are well-chopped but have not broken down into a paste.
- Transfer the herb salt to a resealable glass jar The salt will keep in the refrigerator for up to 6 months. Use for rubs, roasts, stews, soups, finishing salt, etc.
- Enjoy!
Have a recipe of your own to share?
Have a recipe of your own to share?