A hit of lemon zest and four kinds of herbs is the ideal combination for a bright spice rub like the one here; a good dose of crushed red pepper gives it some great heat as well. Use it on fish, shellfish, chicken and pork. Slideshow: More Herb Recipes 

Justin Chapple
June 2017

Gallery

Abby Hocking / Food & Wine

Recipe Summary

total:
5 mins
Yield:
1/2 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk all of the ingredients until combined. 

    Advertisement

Make Ahead

The dried herb rub can be stored in an airtight container for up to 3 months.