Herb Salt

7 ingredients
2 steps

Ingredients

  • 8 fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 1 cup kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. 1
    Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.
  2. 2
    Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.

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