Tuscan Spice Rub
- Active Time 5m
- Total Time 5m
about 1 cup
Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.
Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.
- 1 tablespoon fennel seeds
- 6 tablespoons dried basil
- 3 tablespoons garlic powder
- 3 tablespoons coarse salt
- 2 tablespoons dried rosemary
- 2 tablespoons dried oregano
Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
5 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 211mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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