Hallee’s Homemade Italian Seasoning or Rub
Parsley, sage, rosemary, and thyme in various ratios are the foundation for any Italian seasoning, and this recipe is no exception. This mix is a perfect rub. It’s great on chicken, pasta, or even as a dipping sauce for crusty bread when mixed with a little extra virgin olive oil.
Ingredients
Method
- If making an Italian Seasoning, start with 1/2 tablespoon Kosher salt. If making an Italian Rub, skip the salt.
- Combine the basil, marjoram, oregano, rosemary, sage, thyme, parsley, and white pepper.
- Mix all ingredients well. If using fresh dried herbs, briefly grind with a mortar and pestle, or use a coffee grinder, food processor, or blender and just pulse a few times.
- Store at room temperature in an airtight container away from light. Use within three months.
Nutrition
Notes
Makes 1/2 cup (8 tablespoons). I love to make seasoning mixes in the summertime when my fresh herbs are taking over the world. I lay the herbs out on a baking sheet lined with parchment and low bake them in the oven, or put them in the dehydrator, and in a few hours I have fresh dried herbs. If you aren’t using fresh herbs, you can just mix store-bought dried herbs together with no need to grind them, but store-bought herbs seem to have a better flavor when you grind them right before using them. If there is a particular flavor you don’t care for, simply leave it out or substitute a different herb. Personally, I almost always leave out the pepper and add fresh ground black pepper on the spot. I really recommend leaving the salt out; you still have a tasty seasoning and an always-ready dry rub.
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