Italian Rub (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons garlic powder 2 teaspoon salt (sea or kosher) 2 teaspoon ground black pepper

Instructions

Simply put the ingredients in a bowl and mix well. Makes 1/2 cup.

Serving Size

makes 1/2 cup

Notes

You only need to apply this rub about twenty minutes before you begin cooking Note: You can use fresh oregano and basil for a stronger taste but if you use fresh it can’t be stored more than one or two days.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .