8 Sprigs Of Rosemary
1 Lemon (Zest Only)
Zest the lemon and set the lemon zest aside.
Remove the leaves from the rosemary sprigs and roughly chop. Discard the stems.
In a food processor, combine Diamond Crystal Kosher Salt, chopped rosemary, and lemon zest. Start by pulsing the food processor then blitz until the rosemary and salt is combined.
Next, on a dry baking sheet, spread out the rosemary salt and let air dry for 2-4 hours.
Now you are ready to store in an airtight container and use to season whatever you like.