Pecan Free Herb Roasting Rub
Store-bought spice blends can be a minefield — shared facilities, mystery additives, and the occasional nut-derived filler hiding in plain sight. This fragrant herb rub sidesteps all of that by relying entirely on pantry staples you can verify yourself. Rosemary, thyme, oregano, and parsley form a deeply aromatic backbone, while turmeric and ginger add warmth and a subtle golden hue that looks stunning on roasted chicken or vegetables. A hit of lemon zest brightens everything up, and the optional cayenne gives you just enough heat to keep things interesting. It comes together in a single bowl with nothing more than a good stir, then stores in an airtight jar for up to three months — meaning you can batch it once and reach for it all season long. Press it firmly onto fish, pork, or a tray of root vegetables before roasting, and you'll get a crust that smells like a proper Sunday dinner. Simple, bold, and completely tree-nut free from start to finish.
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Learn more →Ingredients
8 servings
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon zest, dried or fresh
- ½ tsp ground black pepper
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the dried rosemary, thyme, oregano, parsley, turmeric, ginger, garlic powder, onion powder, lemon zest, black pepper, sea salt, and cayenne (if using) in a small mixing bowl and stir until evenly blended.
- 2
Transfer the rub to an airtight jar or container. Store at room temperature away from heat and light for up to 3 months.
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