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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
  
• ¼ to ½ tsp freshly ground black pepper
  






Instructions



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.