A hit of lemon zest and four kinds of herbs is the ideal combination for a bright spice rub like the one here; a good dose of crushed red pepper gives it some great heat as well. Use it on fish, shellfish, chicken and pork.
Slideshow:More Herb Recipes
2 tablespoons dried oregano, rubbed
2 tablespoons dried parsley, rubbed
2 tablespoons dried basil, rubbed
1 tablespoon finely chopped thyme
1 teaspoon finely grated lemon zest
1 teaspoon crushed red pepper
How to Make It
In a small bowl, whisk all of the ingredients until combined.
The dried herb rub can be stored in an airtight container for up to 3 months.
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