First, I googled rosemary salt. I found a recipe that I liked and slightly modified it. The original recipe is shown below.
All the ingredients get processed in the food processor. It couldn't be easier.
This recipe yields 1 cup of salt
Lemon-Pepper-Rosemary Salt Recipe
Grated zest of 2 lemons
Fresh rosemary leaves from 2 (5-inch) branches
1 Tbsp. freshly pepper corns
3/4 cup coarse sea salt
Directions: 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, about 30 seconds. Pack into glass jars with tight-fitting lids and store in a cool, dark place for up to 2 months. Attach a ribbon and gift tag with serving ideas, such as "Terrific sprinkled on roast chicken, grilled meats, fish, or steamed vegetables."
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