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Lemon-Herb Paste

June 2010
Lemon-Herb Paste

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Seasoning pastes are spicesmixed with a little liquid. Theyslide easily under and over theskin, flavoring the meat and skin.Prepare 1/3 to 1/2 cup for a 3- to5-pound chicken. For extra-crispskin, skip the paste on top andpat the skin dry before grilling.

Makes: 8 servings

  • 1/2 cup fresh parsley
  • 1/2 cup fresh dill
  • 1/2 cup fresh basil
  • 1 shallot
  • 1 teaspoon salt
  • Grated peel and juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  1. Using a food processor, puree 1/2 cup each fresh parsley, dill and basil, 1 shallot, 1 teaspoon salt and the grated peel and juice of 1 lemon. With the machine on, gradually add 2 tablespoons extra-virgin olive oil.