Rosemary Salt

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1 Cup Diamond Crystal Salt Co. Kosher Salt

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.