This recipe for lemon rosemary salt is from The Italian Farmhouse Cookbook, written by Susan Herrmann Loomis. Susan recommends this wonderful multi-purpose seasoning to complement roast chicken, grilled fish, and oven baked potatoes, and is also delicious sprinkled on steamed vegetables.
- 3 cloves garlic, 2 cut in half, green sprout removed
- 1 C. coarse sea salt
- zest of 2 lemons minced
- 1 T. fresh rosemary leaves, minced
- 1/4 to 1/2 tsp. freshly ground black pepper
Mince 2 of the garlic cloves and reserve the remaining one. Place everything but the reserved whole garlic clove in a food processor and process with 2-3 pulses, just until the salt has been slightly ground and the ingredients are combined. Alternatively, you may crush the ingredients together in a mortar with pestle.
Pour the salt mixture into a half-pint jar; push the remaining garlic clove down into the salt, and cover. Let sit for at least 3 days before using. This salt will keep for at least 3 months if kept airtight.