Dry Chimichurri Rub
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1-2 teaspoons crushed red pepper
In a medium bowl, whisk together all ingredients. Transfer to airtight container. Can be made 1 month ahead. Store at room temperature.
Makes ¾
cup.
To use: Rub the mixture all over beef or pork before roasting. Or to make a marinade for roasted chicken, whisk 1/4 cup of the rub with 1/2 cup of olive oil and 3 tablespoons of red wine vinegar.