I haven’t made rosemary salt (which sounds wonderful), but I do make my own gomasio, which my hubby puts on practically every vegetable I make (as well as some foods that I don’t think it should be on, lol).
1 jar of sesame seeds (regular size, should be around 99 cents in the cheap spices, or you can get the bigger container at Sam’s)
Very coarse sea salt
In a dry, but seasoned cast iron skillet, pour sesame seeds in an even layer and put on high heat. Heat on high, stirring constantly, just until seeds start lightly turn color, then turn temp down to medium or lower. Keep stirring until seeds are mostly medium to darkish brown, and remove from heat. (If they make popping noises, turn your heat down immediately). Allow seeds to cool slightly, then add sea salt to taste (about a teaspoon for the whole jar of seeds is plenty) and lightly grind with a mortar and pestle just until you have some whole seeds, some broken, and some crushed. Keep in an airtight container, and put on whatever foods need a little zing. I think it’s best on green beans and on salads.
I do make my own gomasio, which my hubby puts on practically every vegetable I make (as well as some foods that I don’t think it should be on, lol).<<<
Thank you for the recipe, it sounds good to me.
I like sesame seeds on breads so might like them in other places too.
There are recipes out there that add them to green beans.