I gathered some fresh rosemary growing in my garden and my kind neighbor let me pick a few lemons growing off their tree. I found some sea salt in bulk, about 1 & 1/2 cups are needed, You'll need about two tablespoons of rosemary leaves and enough lemons to fill about three tablespoons with zest. I love the taste of lemon, so I added a little more than necessary, but the proportions are totally up to you! Experiment with the taste until it suits your liking. Preheat your oven to 110, combine the rosemary, lemon zest, and salt into a blender or food processor and pulse until everything is chopped up and nicely blended. Taste your mixture and add more ingredients until it fits your personal preference. When it's perfect, transfer the mixture to a baking sheet and bake for about 20 minutes! Let it cool off and transfer it to an air tight container. Ideally, you should let it sit a day or so before you use it to let the flavors marinade a little bit longer. It should keep indefinitely if stored in a dry place.
I'm in love with this salt. I've used it to season chicken breast, finish off garlicky pasta, sprinkled it on my avocado toast, and rolled raw almonds in it. It's basically replaced regular salt in my kitchen and I'm sure I'll find countless other yummy uses for it!