Categories: Spices

Ingredients

• 3 cups lemon zest, loosely packed (from about 12 lemons)
• 1/4 cup whole black peppercorns
• 2 tbsp. dried basil
• 2 tbsp. dried oregano
• 1 tbsp. dried thyme
• 1 tbsp. garlic powder

Directions

1. In a large cast-iron skillet, heat all ingredients over medium heat. Cook, stirring frequently, until aromatic and zest has dried, about 5 minutes. Let cool for 5 minutes. Transfer to a coffee grinder or food processor, pulse until a smooth powder forms. Seal and store at room temperature for up to 2 months.

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