Ingredients
2zest of lemons,(about 2 tbsp), grated
fresh rosemary leaves from branches,(about 3 tbsp, 5-inch)
1tbspfreshly ground black pepper
¾cupcoarse sea salt
Preparation
In a food processor fitted with a metal blade, process lemon zest, rosemary leaves, and pepper until finely chopped, about 1 minute. Add salt and pulse until salt forms smaller crystals and mixture is blended for about 30 seconds.
Pack into glass jars with tight-fitting lids and store in a cool, dark place for up to 2 months.
