Ingredients

1 cup packed fresh rosemary leaves
1 cup coarse salt, such as sea salt
3 cups kosher salt

Directions

Put 1 cup packed fresh rosemary leaves and 1 cup coarse salt in a food processor.

Pulse on and off about 8 to 10 times, or until the rosemary is blended into the salt. The texture should be similar to table salt; it will be damp and look almost like wet sand.

Pour 3 cups kosher salt into a medium bowl.

Stir in the rosemary-salt mixture and combine thoroughly.

Spread out on a baking sheet to dry for a few hours.

Transfer to 4 (8-ounce) jars with tight-fitting lids. It keeps indefinitely for use in your favorite recipes. Enjoy!