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Epicurious

Herb Salt

3.0

(2)

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

8 fresh sage leaves
1/4 cup fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 cup kosher salt
1 tablespoon crushed red pepper flakes
1 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper

Preparation

  1. Step 1

    Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.

    Step 2

    Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.

TagsCondimentSageHerbs & SpicesRosemaryThymeVeganVegetarianGluten FreeDairy FreeNut FreeRawQuickEasyNo-CookFood ProcessorBon Appétit
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