Pecan Free Italian Herb Blend
A homemade spice blend is one of those small kitchen projects that pays dividends every single week. This one layers oregano, basil, thyme, rosemary, marjoram, and optional sage into a fragrant, deeply savory mix that smells like a trattoria the moment you open the jar. The trick of crumbling the dried rosemary by hand before mixing is a small but meaningful step — it keeps the texture consistent so the blend sprinkles evenly over pasta, roasted vegetables, focaccia, or grilled chicken without any woody surprises. Store-bought Italian seasoning blends can be processed on shared lines with all kinds of nuts, including tree nuts, making label-reading a constant chore. Mixing your own at home eliminates that guesswork entirely, and you control every single ingredient in the jar. Stored in an airtight container away from heat and light, this blend stays potent for up to six months — though it tends to disappear long before that.
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Learn more →Ingredients
12 servings
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary, crumbled
- 1 tbsp dried marjoram
- 1 tsp dried sage (optional)
- ½ tsp red pepper flakes (optional)
Instructions
- 1
Crumble the dried rosemary between your fingers until the needles are broken into smaller, roughly uniform pieces — this ensures the blend measures and disperses evenly.
- 2
Combine the oregano, basil, thyme, crumbled rosemary, and marjoram in a small bowl, along with the sage and red pepper flakes, if using. Stir until evenly mixed.
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