( a great ratio is 1 portion salt and 6-7 portions herbs)
Wash herbs ( I used for the recipe 2 cups parsley and 1 cup basil)
Remove coarse stems and any discolored leaves
Place the salt and herbs in a food processor and process until you have a coarse grind (Heads up: Don’t make puree or paste!) In my case this was 5 seconds on medium speed. You can also simply cut the herbs with your knife and cutting board.
Store the herb mixture in a glass jar to let the flavors meld.
Place it in the fridge for at least a week and give it a shake every day or so.
Your herbs should last 6 months in a dark place,
or even longer as the salt acts as a preservative.