https://www.garyandleos.com/Recipes/Detail/4560/Italian_Rosemary_Rub
Yield: Makes 3/4 cup
1/4 | cup | dried rosemary | |
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2 | tablespoons | dried oregano | |
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1 | tablespoon | dried, crumbled sage | |
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1 | tablespoon | garlic powder | |
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1/4 | cup | coarse salt, kosher or sea | |
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2 | tablespoons | cracked black pepper | |
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Place the rosemary in a bowl and crumble the needle leaves between your fingers to break them into small pieces.
Stir in oregano, sage, garlic, salt and pepper.
Transfer to a jar, cover, and store away from heat and light.
The rub will keep for several months.
Please note that some ingredients and brands may not be available in every store.
https://www.garyandleos.com/Recipes/Detail/4560/Italian_Rosemary_Rub
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