Hazelnut Free Italian Seasoning
Homemade spice blends are one of those small kitchen wins that make a surprisingly big difference in everyday cooking. Store-bought Italian seasoning can be a hidden concern for people avoiding tree nuts, since many commercial spice brands process their products on shared equipment or in facilities that also handle hazelnuts and other allergens. Making your own from scratch completely sidesteps that worry — you control every single ingredient that goes into the jar. This blend layers dried oregano, basil, thyme, rosemary, and marjoram into a fragrant, well-rounded mix that works beautifully on pasta, roasted vegetables, grilled chicken, pizza, and so much more. The optional sage adds a subtle earthiness, while a pinch of red pepper flakes gives it a gentle kick if you like a little heat. It comes together in minutes with a quick stir, then stores in an airtight jar for up to a year — meaning you can batch it out and always have a safe, reliable seasoning on hand.
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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.