- 3 T dried basil
- 3 T dried oregano
- 3 T dried parsley
- 1 T garlic powder
- 1 t onion powder
- 1 t dried thyme
- 1/2 t ground rosemary (or 1 t dried)
- 1/4 t ground black pepper
- 1/4 t crushed red pepper flakes
Mix all ingredients in a spice grinder or with a mortar and pestle, or put in a small bowl and crush with the back of a spoon.
Store in an airtight jar for up to 6 months.
SJ Note 30 April 2010: Made this for Marinara Sauce 1; made a half batch and immediately used it, so used fresh parsley and fresh rosemary since I had some on hand. Whenever using fresh instead of dried, use three times as much. It came out really nicely.