This salt sprinkles beautifully over a wide variety of savory foods, from avocado toast to risotto to roast chicken.
ounces fresh rosemary
ounces fresh sage
ounces fresh thyme
Zest of 3 lemons
cloves garlic, peeled and roughly chopped
box kosher salt
Preheat oven to 200°F.
Pick the rosemary needles and sage and thyme leaves from the stems and discard stems. Place the herbs in the bowl of a standard food processor (about 12-cup capacity) fitted with the blade. Add the garlic, lemon zest and salt. The bowl will be quite full, but don't worry.
Process until the herbs are finely chopped and well distributed throughout the salt.
Spread the herb salt onto two rimmed baking sheets and place in the oven for 20 minutes. The salt will form a solid slab on each sheet.
Break up the slab with your hands, a fork or spoon, a potato masher, whatever you like. Then pass the mixture through a sieve into a large bowl until there are no clumps left.