Lemon-Pepper-Rosemary Salt Recipe

Lemon-Pepper-Rosemary Salt Recipe

How To Make Lemon-Pepper-Rosemary Salt

Elevate your rubs and marinades with this rosemary salt recipe that combines the zestiness of lemon and some kick from the pepper.

Preparation: 10 minutes
Total: 10 minutes



  • 2zest of lemons,(about 2 tbsp), grated
  • fresh rosemary leaves from branches,(about 3 tbsp, 5-inch)
  • 1tbspfreshly ground black pepper
  • ¾cupcoarse sea salt


  1. In a food processor fitted with a metal blade, process lemon zest, rosemary leaves, and pepper until finely chopped, about 1 minute. Add salt and pulse until salt forms smaller crystals and mixture is blended for about 30 seconds.

  2. Pack into glass jars with tight-fitting lids and store in a cool, dark place for up to 2 months.


  • Calories: 57.51kcal
  • Fat: 0.87g
  • Saturated Fat: 0.28g
  • Monounsaturated Fat: 0.12g
  • Polyunsaturated Fat: 0.22g
  • Carbohydrates: 16.26g
  • Fiber: 5.70g
  • Sugar: 2.94g
  • Protein: 2.16g
  • Sodium: 297.43mg
  • Calcium: 76.76mg
  • Potassium: 285.24mg
  • Iron: 1.70mg
  • Vitamin A: 10.32µg
  • Vitamin C: 62.57mg
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