Tuscan Herbed Sea Salt Recipe
With its intoxicating aroma and herby magic, this Herbed Sea Salt is like a little sprinkle of Italian sunshine on everything it touches. Toss it on pasta, sprinkle it over roasted veggies, orrub it onto meats—whatever you’re cooking, this blend will take it from “meh”to “Mamma mia!”
Servings: 85 teaspoons
Ingredients
- ¼ cup fresh rosemary leaves roughly chopped
- ¼ cup fresh sage leaves roughly chopped
- 2 tablespoons fresh parsley leaves roughly chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- ¼ cup coarse sea salt
- 1 ¾ cups flaked sea salt
- 2 medium garlic cloves
- 1 teaspoon fine ground black pepper
Instructions
- Preheat oven to 200°F and grab a large sheet pan. Give your rosemary, sage, parsley, thyme, and oregano a rough chop. No need for fine chopping.
- In a food processor, combine the chopped herbs with ¼ cup of course sea salt. Pulse until the mixture resembles slightly damp sand. Add the garlic cloves and pulse again until well combined.
- Scrape the mixture onto your sheet pan. Add the flaked sea salt and black pepper. Mix everything with your hands until evenly distributed. Place the pan in your preheated oven for 30 minutes. Then, turn off the oven and leave the pan inside for another 30–60 minutes to cool and dry completely.
Video
Notes
Once cooled, rub the salt between your hands or use a spoon to break up any clumps. Transfer the salt to airtight jars. It’s ready to use or gift!