Herb Salt - cooking recipe

Ingredients

8 fresh sage leaves
1/4 cup fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 cup kosher salt
1 tablespoon crushed red pepper flakes
1 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper

Preparation

Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.
Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.