Combine the rosemary leaves and salt in a food processor.
Pulse until desired texture is acheived.
Spread out on a baking sheet or a 9x5 pan and let air dry for a few hours before storing.
I know it says to chop the rosemary leaves BEFORE putting them into the food processor. Well, I tried skipping this step and it did not work out well for me. If you don't chop up your rosemary a bit into smaller pieces, you will blend your coarse salt down to a very fine, almost powdery texture before the rosemary leaves are small enough.You can use any coarse salt, including Maldon salt, Kosher salt, sea salt, Himalayan salt (but don't use table salt as it is too fine). Optional: You can add 1/2 tsp of lemon zest to the food processor if you want to add a citrusy tang to this salt.