Herb Salt

Snack

Ingredients

77 g fresh herbs (2 3/4 ounces; about 3 cups), tender leaves and stems only (see notes)
113 g coarse sea salt or pink Himalayan salt (4 ounces; about 1/2 cup)

1.Wash and dry herbs thoroughly; make sure herbs are fully dry before proceeding. There are many ways to do this, but we like to use a salad spinner to remove most of the water after washing, and then spread the herbs on a paper towel–lined tray or on a wire rack to fully air dry after that.
2.In a food processor fitted with the blade attachment, combine herbs and salt. Pulse in 1-second intervals until you have a coarse mixture and herbs are evenly distributed; be careful not to make a paste. If the herb salt mixture is wet, spread on a rimmed sheet tray and air dry overnight. Refrigerate in an airtight container, such as a 12-ounce glass jar.