Lemon-Pepper-Rosemary Salt
Recipe created by Diane Morgan
Servings: Makes about 1 cup
  • Grated zest of 2 lemons (about 2 Tbsp.)
  • Fresh rosemary leaves from 2 (5-inch) branches (about 3 Tbsp.)
  • 1 Tbsp. freshly ground black pepper
  • 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."