Cashew Free Italian Seasoning
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you reach for it. Store-bought seasoning mixes can be surprisingly tricky — some are processed on shared equipment with tree nuts, and label-reading becomes a whole project. This homemade version sidesteps all of that by using nothing but pure dried herbs you can source and verify yourself. Oregano, basil, thyme, rosemary, and marjoram come together into a fragrant, deeply savory blend that works on pasta, roasted vegetables, grilled meats, pizza dough, and so much more. The optional sage adds an earthy warmth, while a pinch of red pepper flakes gives it a gentle kick if you like a little heat. It takes just minutes to mix and stores beautifully in an airtight jar for up to a year, so one batch goes a long way. Once you have a jar of this on your shelf, you'll wonder how you ever cooked without it.
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Learn more →Ingredients
16 servings
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried marjoram
- 1 tsp dried sage (optional)
- ½ tsp red pepper flakes (optional)
Instructions
- 1
Combine the oregano, basil, thyme, rosemary, marjoram, and sage and red pepper flakes, if using, in a small bowl and stir until evenly mixed.
- 2
Transfer to an airtight jar or container and store in a cool, dark place for up to 1 year.