Fines Herbes Pesto Rub

Fines herbes mix is a staple of Provencal pantries. A couple of spoonfuls of this rub, created by chef Jon Jividen, placed under the skin of chicken breasts or coating a leg of lamb make a dish truly sublime. You can convert this to a rub for beef by substituting 1/4 cup Madeira for 1/4 cup of the olive oil.–Jim Tarantino

LC A Taste of Provence Note

This French blend of thyme, rosemary, oregano, and parsley is more a taste of Provence than it is a taste of Simon & Garfunkel. To use it as a marinade, abide by the following times:

Fish fillets: 3 to 4 hours
Chicken breasts or lamb chops: 4 to 6 hours
Leg of lamb: 8 to 12 hours

Fines Herbes Pesto Rub Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Makes 2 cups

Ingredients

  • 1/4 cup fresh thyme
  • 1/4 cup fresh rosemary
  • 1/2 cup fresh oregano
  • 1 cup fresh flat-leaf parsley
  • 1 tablespoon coarse-grain salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Directions

  • 1. Strip the thyme and rosemary leaves from the stems and remove the leafy parts from the oregano and parsley. You should have approximately 3 cups of loose herbs after cleaning.
  • 2. Place the herbs, salt, and pepper in a blender or a food processor. With the motor running, slowly add the olive oil and process until the pesto is blended. The mix will keep for 1 week, refrigerated.

Rosemary-mint pesto

  • Substitute 1/2 cup fresh mint for the parsley and 1/4 cup rosemary for the oregano.
Hungry for more? Chow down on these:

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail