I rub and then let it sit a couple hours on the counter, or I let it sit then rub. Whatever is convenient. Sometimes it is more convenient to rub in the morning, say, and I'll do that, removing it a couple hours before cooking.
I don't think it will be overwhelming, no, but that sort of thing is subjective. Me, I'd go with 2-3 T each of the basil, oreg and parsley, 1-2 of the rosemary, 1 garlic, 2 Dijon, 3-4 of the pepper (crush or coarsely grind, don't grind finely) and just enough oil to makie it a paste. I'd salt first.