nana salt

By momofsixplus1

Ingredients

• 2 whole bulbs of garlic
• 1 cup of fresh basil
• 1/2 cup fresh oregano
• 1/2 cup fresh rosemary
• 2 tablespoons whole black peppercorns
• 1 box (48 oz) coarse kosher salt

Preparation

Step 1

teh night before, wash the herbs throughly, then run them through a salad spinner to dry them. let them rest on sheets of paper towels, then put more paper towels over the top, and let sit overnight to dry.

the next morning, peel the garlic and put it in the food processor, chopping it until fairly fine. Then start to add the herbs and the peppercorns a little at a time, continuing to chop to a fine consistency.

slowly add the salt to the food processor. the salt should begin to dry out the paste of herbs, garlic and ground pepper.

when you get to the point where the salt is mostly dry and of suitable grain size, spread a thin layer of it on a sheet of wax paper. let it dry further overnight, then store in a bottle or a sealed plastic bag.

you can use this instead of regular salt in any italian recipe you like, but it really shines when it's rubbed lightly on a piece of meat that can be grilled or fried.