Italian Seasoning
Combine dried basil, oregano, rosemary, marjoram, cilantro, thyme, savory, and red pepper flakes in a food processor. Blend until desired consistency is reached
Combine dried basil, oregano, rosemary, marjoram, cilantro, thyme, savory, and red pepper flakes in a food processor. Blend until desired consistency is reached
- Carbohydrate 20.4054981352142 g
- Cholesterol 0 mg
- Fat 2.86613610483094 g
- Fiber 13.4195039083101 g
- Protein 2.89561590481875 g
- Saturated Fat 1.05650652188812 g
- Serving Size 1 1 recipe (34g)
- Sodium 12.6487800242224 mg
- Sugar 6.98599422690412 g
- Trans Fat 0.661552381179945 g
- Calories 92 calories
Step-by-step
- In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes.
- Blend for 1 minute, or until desired consistency is achieved.
Store-bought Italian herb blends rely heavily on powdery dust that dissolves completely into sauces. This homemade version uses whole dried leaves that require mechanical processing to release their aromatic oils. Most people mix equal parts basil, oregano, rosemary, marjoram, cilantro, thyme, savory, and red pepper flakes without considering how leaf size impacts distribution.
Scaling and Processing Mechanics
Multiplying these dry yields demands caution inside a standard food processor bowl. Small batches under two tablespoons fail to make contact with high-speed blades, leaving whole rosemary needles intact. Conversely, quadrupling the recipe creates dense packing zones that trap heat and pulverize delicate cilantro into an unpalatable powder. Run the machine for precisely 60 seconds to achieve uniform granulation. Store the finished blend in an airtight glass jar for up to six months away from direct sunlight.
- Blade clearance issues occur when processing less than two tablespoons of total dried herbs.
- Excessive blending converts textured leaves into a bitter, powdery paste.
- Moisture contamination ruins shelf life within forty-eight hours.
