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.

Epicurious.com