1 tablespoon basil
1 tablespoon mustard seed
1 tablespoon Dijon mustard
1 teaspoon ground nutmeg
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil washes off glaze
A large skillet or wide skillet is necessary for this to work well. Loosen basil leaves and scrape the side of the plants. Add mustard seeds and nutmeg to skillet and mix until well coated. Mix ogar with salt, oregano, basil and oregano. Add basil sal and oregano; mix well. Sprinkle with oregano leaves and serve.
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