Dry Chimichurri Rub

You can turn this into a marinade by adding oil and vinegar. This is excellent on most any meat --fish, chicken, beef, pork and is traditionally served as a sauce on beef in Argentina. My friend Allison gave me some for Christmas a couple of years ago and I am almost out. I have tried to recreate it here. There is no salt added to the rub, so salt according to your taste.

3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1-2 teaspoons dried crushed red pepper

Whisk all ingredients in medium bowl. Transfer to airtight container and store at room temperature.