2 C olive oil
2 T dried basil
1T dried oregao
1 T fresh rosemary
1T dried thyme
10 cloves garlic pressed and lightly sauteed in 1/2 cup of the olive oil above
1 T kosher salt or coarse sea salt
1/4 t pepper
1 t chile flakes
1 t sweet or hot paprika
If you use fresh herbs--cover with oil and triple the amounts above
use whole not ground herbs, this will last for several moths in the fridge, but only a week if made with fresh herbs
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