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    Lemon Rosemary Salt

    Source of Recipe

    Adapted from "The Italian Farmhouse Cookbook"

    List of Ingredients

    • 3 cloves garlic, peeled (two cut in half and green germ removed)
    • 1 cup coarse sea salt or kosher salt
    • Zest of 2 lemons, minced
    • 1 Tbsp fresh rosemary leaves, minced
    • to tsp freshly ground black pepper


    1. Mince cloves of garlic and reserve.

    2. Place the minced garlic, salt, lemon zest, rosemary and pepper in a food processor and pulse until the salt has been slightly ground and the ingredients are combined. (Alternately, you may crush the ingredients together in a mortar with a pestle.)

    3. Pour the salt mixture into a clean half-pint jar and cover. Let sit in the refrigerator at least 3 days before using. The salt will keep 2 months if kept in the refrigerator.

      Makes 1 cup salt.




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