Combine all ingredients in a small bowl. Alternatively, use a small food processor or immersion blender in a measuring jug to pulse the herbs to your desired consistency.
Store in a clean and dry airtight jar for 6-12 months.
Notes
Ingredient notes
Red pepper flakes: This is entirely optional for a little kick. I know some recipes call for the same amount of red pepper flakes as there is basil, but I only use a few pinches in my recipe. It’s enough to add a touch of spiciness without being overpowering. I checked out all of the Italian seasoning brands in the store last time, and some have red pepper flakes while others don’t. I suggest going after your own taste here.
Marjoram: I’ll be honest, this is a dried herb I rarely keep on hand. Feel free to substitute with additional dried oregano – they are similar and you will barely notice a difference.
Sage: If you’re not a fan of sage, feel free to leave it out. If you want to substitute it with something, dried parsley works well with the flavor profile of this recipe.
Recipe tips
Keep the herb mix in a clean, dry jar with an airtight seal. It’s best to use it within 6-12 months.
This recipe makes enough to fill a small jar – about ½ cup. You can easily adapt the recipe to make a much smaller amount. Just use a teaspoon as the measurement instead of the tablespoon the recipe calls for (eg. 2 teaspoons dried basil instead of 2 tablespoons) and it will yield just over two tablespoon of seasoning, which is plenty for 2-3 uses.
I always use an immersion blender and a measuring jug to pulse the herbs together – it’s a small amount and I don’t feel like dragging out the large blender. Just make sure to shield the top of the measuring jug with your other hand or with a clean towel, else you’ll be covered in herbs.