It feels like money in the bank when you've got this herb salt in your freezer. It's a great way to put stray herbs to use — adapt the quantities of each to whatever's available in your fridge or garden — and you can use it to deliver fresh herb flavor to everything from salad to roasted vegetables to meat.
Recipes to Use with Herb Salt
Makes about 1/2 cup
Morton kosher salt
lightly packed fresh parsley leaves
lightly packed fresh thyme leaves
lightly packed fresh rosemary leaves
lightly packed fresh sage leaves
Run everything in a food processor until it's all finely and evenly chopped. To keep the salt bright green, with that same fresh, lively flavor, store it in a zip-top bag in the freezer; it will last for months.
Excerpted from SHAYA by Alon Shaya. Copyright © 2018 by Alon Shaya. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.