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House Herbs

CREATED TWENTY YEARS AGO by Pasta & Co founder Marcella Rosene, this unique blend of dried herbs is exceptionally versatile.

Cooks' Note

If you don't want to make a full cup of herbs, just reduce the quantity. To make 3 1/4 tablespoons House Herbs, combine 1 1/2 teaspoons rosemary, 1 tablespoon oregano, 1 tablespoon basil, a pinch of allspice, 3/4 teaspoon marjoram, 1 teaspoon thyme, 1/4 teaspoon white pepper, and 1/2 teaspoon black pepper.

Recipe information

  • Yield

    makes 1 cup

Ingredients

2 tablespoons dried rosemary
1/4 cup dried oregano
1/4 cup dried basil
1/2 teaspoon allspice
1 tablespoon dried marjoram
1 1/2 tablespoons dried thyme
1 tablespoon freshly ground white pepper
2 tablespoons freshly ground black pepper

Preparation

  1. Step 1

    In a food processor, pulse the rosemary until it is finely chopped.

    Step 2

    In a small bowl, mix together the rosemary, oregano, basil, allspice, marjoram, thyme, white pepper, and black pepper.

    Step 3

    Store the herbs in an airtight container in a dry place. (Heat, bright light, and air destroy the flavor of herbs, and moisture can cause mold.) For best flavor, use within 6 months.

Pure Flavor
TagsOreganoHerbs & SpicesBasilRosemaryDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyMeal PrepMake AheadNo-CookFood ProcessorCookbooks
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