- 2 fresh rosemary sprigs
- 1 tsp Maldon salt
- 50ml olive oil
- Black pepper
Strip the rosemary off the stem and chop finely.
Place the rosemary and salt in a pestle & mortar and grind until the rosemary becomes a paste. Add a little oil and continue to grind the rosemary paste, adding the remaining oil. Add black pepper to taste and serve.
Serve with roast chicken, lamb, roasted vegetables and fish.