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Add all ingredients to a food processor and pulse until fine.
If you prefer the texture to be ultra fine, pulse rosemary, lemon & garlic first until you are satisfied, then add salt and pulse again.
Add to a parchment lined tray and bake at 225 degrees Fahrenheit or 107 degrees Celsius for 35 minutes or so until fully dried out.
Allow to cool fully then return to your food processor, pulse again.
Store in an airtight container or tightly sealed jar.