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
- 1/4 cup thyme leaves
- 1/4 cup rosemary leaves
- 1/2 cup oregano leaves
- 1 cup flat-leaf parsley leaves
- 1 tablespoon coarse-grain salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 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.
- Substitute 1/2 cup mint for the parsley and 1/4 cup rosemary for the oregano.
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Fines Herbes Pesto Rub Recipe © 2006 Jim Tarantino. All rights reserved.
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