Tuscan Herbs

Make sure you stop back tomorrow and see how I use it with pork.

Tuscan Herbs

• 1 cup rosemary, removed from stems
• 1/2 cup sage leaves
• 2 cloves garlic, peeled and sliced
• 1-2 tsp sea salt

Combine ingredients on a cutting board and sprinkle with 1 tsp salt.

Chop the ingredients until they are very, very fine.  The easiest way is to use a large chef’s knife and with a rocking motion keep going over the herbs.  To do this put one hand on the handle of the knife and one hand over the tip (to stabilize the knife) and then rock the knife back and forth.  If the herbs seem like they’re too wet, sprinkle up to 1 more tsp of salt over them.

Once the herbs are chopped (they should almost be a powder), spread out on a plate, cover with a paper towel and let dry overnight.

Store in a tightly covered jar in the cupboard, this does not need to be refrigerated.

ENJOY!