If you’ve been wondering what’s in Italian Seasoning, the ingredients are quite simple and it’s so easy to make!
Our amazing homemade blend uses dried basil, oregano, rosemary, thyme, onion flakes, garlic powder, sea salt, parsley, paprika and crushed red pepper flakes.
This seasoning mix recipe will fill an entire pint-sized mason jar. That way, you can make it once and use it over and over again. It’s such a time saver! Check out the tips for using it under the recipe.
Italian Seasoning Blend Recipe
- Small mixing bowl
- Measuring cups and spoons
- Mixing spoon
- 16 ounce glass jar
- Measure out your ingredients.
- Mix everything together in a small mixing bowl until well combined.
- Transfer to a pint-sized mason jar or other airtight container in a cool, dry place. Shake before each use to make sure the ingredients are still evenly distributed in the jar.
Nutrition Information Per Serving
Tips for Using Italian Seasoning
How do I make Italian Dressing?
All you have to do is mix 2 tablespoons of this seasoning blend with 1 cup of extra virgin olive oil and 2/3 cup of white wine vinegar and shake vigorously. Let it sit overnight so the dried herbs can infuse and flavor the oil and vinegar.
Of course, you can use fresh herbs in place of the dried spices for the dressing, but I love being able to quickly grab my jar of Italian Seasoning mix. It should store nicely in your refrigerator for a couple of weeks too.
While it’s best if you use my Italian seasoning substitute, you can use a store-bought mix as well. I don’t recommend the Good Seasons Italian dressing packets as they have lots of unnecessary added ingredients.
And if you’re looking for another dressing idea, check out our buttermilk ranch dressing recipe.
What else can I make with this mix?
Another favorite use is roasted potatoes! Toss chopped potatoes lightly with olive oil before sprinkling Italian seasoning over them and roasting. Delish!
Is this a copycat McCormick Italian Seasoning recipe?
Not exactly. McCormick contains only marjoram, basil, rosemary, thyme, oregano, savory and sage. Our recipe has more ingredients and a more complex flavor that we’ve spent years working on developing, which is why homemade is always better than store bought, in my opinion.
Can I make it in smaller batches?
Of course. Just cut the recipe in half and it’ll make 8 ounces. Cut it in quarters and it’ll make about 4 ounces. I like to make it by the quart (double this recipe), then keep smaller amounts in cool spice jars in the kitchen that I refill.