Ingredients
4
4 servings
- •1 cup fresh parsley
- •1 cup fresh rosemary
- •1 cup fresh thyme
- •1 cup coarse sea salt
Instructions
- 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!
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