This dry take on chimichurri trades fresh herbs for their pantry-friendly counterparts.
Recipe information
Yield
Makes about 3/4 cup Servings
Ingredients
3
tablespoons dried oregano leaves
3
tablespoons dried basil leaves
2
tablespoons dried parsley flakes
2
tablespoons dried thyme leaves
2
tablespoons coarse kosher salt
1
tablespoon freshly ground black pepper
1
tablespoon dried savory leaves
1
tablespoon smoked paprika
2
teaspoons garlic powder
1 to 2
teaspoons dried crushed red pepper
Preparation
Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD Can be made 1 month ahead. Store at room temperature.