Makes 1 small jar
A very large bunch of fresh sage, two to three times as much as the rosemary
A large bunch of rosemary
8 garlic cloves, peeled
1 heaping tablespoon Maldon salt
1. Pick the leaves off the sage and rosemary stalks. In a small food processor, chop up the herbs with the garlic cloves and salt until the mixture is pretty fine. Discard any sticks or seeds.
2. Spread the herb mixture on a baking sheet and let it dry for about three days. Once dry, store your herb in a tighly-sealed in a jar for up to a year.
A very large bunch of fresh sage, two to three times as much as the rosemary
A large bunch of rosemary
8 garlic cloves, peeled
1 heaping tablespoon Maldon salt
1. Pick the leaves off the sage and rosemary stalks. In a small food processor, chop up the herbs with the garlic cloves and salt until the mixture is pretty fine. Discard any sticks or seeds.
2. Spread the herb mixture on a baking sheet and let it dry for about three days. Once dry, store your herb in a tighly-sealed in a jar for up to a year.
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