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Preheat the oven to 200°F.
In a blender or food processor, blend the rosemary and salt until the rosemary has tinted the salt green. You can pulse for a coarser salt or blend on high for a fine salt.
Spread the salt in an even layer on a parchment-lined baking sheet and bake for 25 minutes to cure the salt.
Remove the salt from the oven and let cool before storing and enjoying! If you want a super smooth, fine salt, sift the salt before funneling into a bottle or jar for storage.
This salt will keep for at least a year but the flavor is strongest with the first 3 months.