• 1/2 cup kosher salt
  • 1 tablespoon of lemon zest (2-3 lemons)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley

Salt is delicious.  Sometimes people wonder why what I serve them tastes so good.  Spoiler: I put salt and butter in everything. I’m not claiming to be the world’s healthiest cook…and we all know a certain dietitian friend of mine hates how much salt I put in food.

This salt recipe is a great way to add some extra zing to chicken, veggies, or even try it in your homemade vinaigrettes.  The best part about this is that you can customize it.  Try a lime and dried cilantro salt, or orange and thyme.  The possibilities are endless.

Preheat the oven to 220 degrees Fahrenheit. For this one, start with 1 tablespoon of fresh lemon zest (2-3 lemons) and 1/2 cup of kosher salt.  Mix the two ingredients together really well in a bowl.  Line a baking sheet with parchment paper and spread salt mixture out in an even layer.  Place the baking sheet in the oven for 60-70 minutes, or until the zest is completely dry and crumbly.  Pour the salt into a food processer.  Add a teaspoon of dried basil, and a teaspoon of dried parsley.  Pulse for a few seconds.  Store in an airtight container on the shelf as you would any other salt.

If you don’t have a food processor, you can skip that step and it will still be delicious.

This also makes really nice gift for your friends that like to cook!