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5 large Rosemary Sprigs
10 Sage Leaves
1 large Garlic Clove, peeled
1 teaspoon Juniper Berries, crushed (optional)
1 teaspoon Kosher Salt (or coarse Sea Salt)
Fresh ground Pepper
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Strips the green leaves off the rosemary sprigs and add them to the rest of the ingredients, except the pepper, on a chopping board and chop very fine. Place the mixture in a bowl, add pepper to taste and mix well. If storing, make sure the container is tightly covered. This can be made with dried herbs, but it really isn't the same. You can leave out the juniper berries, but they give a lovely layer of flavor.
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