Dry Chimichurri Rub

Dry Chimichurri Rub
Photo by Kana Okada


  • 3 tablespoons dried basil leaves
  • 1 tablespoon dried savory leaves
  • 1 tablespoon smoked paprika
  • 2 tablespoons coarse kosher salt
  • 3 tablespoons dried oregano leaves
  • 2 teaspoons dried crushed red pepper
  • 2 tablespoons dried parsley flakes
  • + 3 more ingredients
    • 2 teaspoons garlic powder
    • 2 tablespoons dried thyme leaves
    • 1 tablespoon freshly ground black pepper

Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature. * Sometimes labeled Pimentn Dulce or Pimentn de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

View full recipe at Epicurious


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