HERB SALT
Provided by Alison Roman
Categories Herb Quick & Easy Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Remove thick stems from 10 sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme), then run a knife through sprigs to break up into smaller pieces. Place in a food processor and pulse until finely chopped. Add 2 cups kosher salt and pulse again to blend. Transfer to an airtight container (no need to sift) and cover. Do ahead: Herb salt can be made 6 months ahead. Store at room temperature.
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