Herby Marinade
A bright herby marinade made with fresh basil, parsley, and rosemary for whatever meat (or veg) you'll be making. This recipe is sure to bring you back to summer, no matter what season you're in.
Ingredients
- 1 kg 8/12 raw shrimp, 1kg, or chicken, skirt steak, etc
- 15 g fresh basil leaves
- 5 g fresh rosemary leaves
- 25 g fresh parsley leaves (stems removed)
- 15 g garlic, 3-4 cloves
- 5 g kosher salt
- 10 g sugar
- 2 g dried oregano
- 40 g water
- 75 g neutral oil (e.g., avocado oil)
- 25 g Dijon mustard
- 10 g lemon zest, zest of 1-2 lemons
Instructions
BLENDER METHOD:
- Add all ingredients to blender and blend on high for 20-30 seconds until smooth.
BY HAND:
- Finely chop basil, rosemary, and parsley with the salt until finely minced.
- Grate garlic & lemon zest with a microplane. Chop in with the herbs.
- Stir the rest of the ingredients into the herb mix.
INSTRUCTIONS:
- Salt your meat (5g/1 tsp per lb). Allow it to sit for about 10 minutes to cure.
- Combine meat of choice with half of the marinade in a plastic bag. Marinate in the fridge for 20-30 minutes.
- If using shrimp, place about 4 shrimp on a skewer and either grill or cook over medium heat for 2-3 minutes per side (for large 8/12 shrimp), keeping the shrimp moving as you cook.
- Once cooked, brush on some of the reserved marinade. Freeze any leftover marinade for future use.
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