Lemon Rosemary Salt
(from The Italian Farmhouse Cookbook)
Keep this wonderfully simple item to keep in your pantry or give as a gift. It’s a delicious enhancement to cheese spreads.
For 1 people ()
- 1 cup(s) coarse sea salt
- 1 tablespoon(s) fresh rosemary leaves, minced
- teaspoon(s) freshly ground pepper
- 3 cloves of garlic (2 cut in half, green germ removed)
- 2 grated zest of (1) lemon
Lemon Rosemary Salt Directions
Mince two garlic cloves and reserve the remaining one.
Place everything except the reserved whole clove into an electric processor or blender and process until the salt has been slightly ground and the ingredients are combined. (Even better is to crush the ingredients in a mortar and pestle.)
Pour into a container with a lid and push the clove into the salt.
Allow to sit for 3 days before using. This mixture will keep for 3 months if kept airtight.