Preheat oven to 170 (F) - or the lowest temperature it goes to, and line a baking sheet with parchment paper
Wash fresh parsley in cold water, and then dry with a salad spinner or paper towel
Cut off the thick stems of the parsley so you have mostly leaves
Peel garlic cloves, and grate lemon zest (if using)
Add garlic, parsley and lemon juice to a food processor and pulse until very finely chopped
Add salt and lemon zest (if using) to the food processor and pulse until well combined with the other ingredients (salt will turn green and that is ok)
Continue to pulse until the salt is your desired coarseness
Lay out your garlic parsley salt in a thin layer on the parchment lined baking sheet
Bake for 30-40 minutes, mixing every 10 minutes until the parsley is dry
Once done, remove from oven and sit on the counter to completely cool
When the parsley bits are completely dry and everything has cooled, you can store in an airtight container for up to one year
Have fun experimenting and using it on your homemade meals!
