Dry Chimichurri Rub

Name: Dry Chimichurri Rub
Yield: 4 servings
Ingredients: 1 3 tablespoons dried oregano leaves; 1 3 tablespoons dried basil leaves; 1 2 tablespoons dried parsley flakes; 1 2 tablespoons dried thyme leaves; 1 2 tablespoons coarse kosher salt; 1 1 tablespoon freshly ground black pepper; 1 1 tablespoon dried savory leaves; 1 1 tablespoon smoked paprika*; 1 2 teaspoons garlic powder; 1 1 to 2 teaspoons dried crushed red pepper

From the kitchen of Carly

A bold herb and spice blend that brings Argentine chimichurri flavor without the oil. Layer oregano, basil, and thyme with smoked paprika and garlic for a dry rub that transforms grilled meats, roasted vegetables, and even popcorn. Mix once, use for weeks.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons dried oregano leaves
13 tablespoons dried basil leaves
12 tablespoons dried parsley flakes
12 tablespoons dried thyme leaves
12 tablespoons coarse kosher salt
11 tablespoon freshly ground black pepper
11 tablespoon dried savory leaves
11 tablespoon smoked paprika*
12 teaspoons garlic powder
11 to 2 teaspoons dried crushed red pepper

Instructions

Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.