Name: Dry Chimichurri Rub
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

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This dry take on chimichurri trades fresh herbs for their pantry-friendly counterparts.

Recipe notes