- 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
- 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.