Herb Pesto Rub
Author: Scripps Howard News Service/Jim Tarantino, "Marinades"
Ingredients
1/4 cup fresh thyme
1/4 cup fresh rosemary
1/2 cup fresh oregano
1 cup fresh parsley
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 cup olive oil
Directions
Strip the thyme and rosemary leaves from the stems and remove the leafy parts from the oregano and parsley. You should have about 3 cups of loose herbs after cleaning.
Place the herbs, salt and pepper in a food processor. With the motor running, slowly add the olive oil and process until the pesto is blended. The mix will keep for one week in the refrigerator. Makes 2 cups.
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