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Super-simple herby marinade recipe

Super-simple herby marinade recipe

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Jamie says: "Fresh herbs are the secret to amazing flavour and can be used in countless ways. To minimise waste, see my tip for making your herbs last longer. I use up any leftover herbs in this simple rub that’ll take chicken, steak or roasted veg to the next level." See method

  • Serves 4
  • 10 mins to prepare
  • 67 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 bunch (20g) of fresh woody herbs, such as rosemary, thyme, sage, bay
  • 1 clove of garlic
  • olive oil

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    0g 0%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 1.2g Protein 0.2g Fibre 0.9g


Jamie Oliver 155x255

  1. Pick the herb leaves from their woody stalks, tear them into a pestle and mortar, and bash to a paste with a pinch of sea salt.

  2. Peel and add the garlic, then pound until fine.

  3. Drizzle in 2 tbsp of oil and muddle together to make a paste. (If you don’t  have a pestle and mortar, use a food processor, or finely chop everything by hand.)

  4. Rub onto chicken, steak or vegetables before cooking.

Tip: To keep your herbs super-fresh, dampen a sheet of kitchen roll or clean kitchen cloth and lay it out flat. Gather the herbs into a bunch and trim off the dried ends to expose the fresh stalk, and lay them in the middle of the cloth, then tightly wrap up, making sure all the herb leaves are covered. Place in the fridge until needed. Or, simply bunch your herbs together and place in a glass of water in the fridge, or on a window sill, until you’re ready to use them.

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