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

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Instructions

1. 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.
2. Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.