by Jim Tarantino
from Marinades, Rubs, Brines, Cures & Glazes
(Ten Speed Press, 2006)
Makes 2 cups
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
convert 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
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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.
Timetable
Fish fillets: 3 to 4 hours
Chicken breasts or lamb chops: 4 to 6 hours
Leg of lamb: 8 to 12 hours
Alternative
Rosemary-mint pesto: Substitute 1/2 cup fresh mint for the parsley and 1/4 cup rosemary for the oregano.
Recipe © 2006 by Jim Tarantino. All rights reserved.
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