3 cloves garlic, peeled and de-germed
1 shallot, peeled and diced coarsely
2 lemons, juiced
Pinch of salt ~ 1/8 teaspoon
Fresh ground pepper to taste
1/2 bunch flat leaf parsley, most of the stems discarded
2 tablespoons each fresh oregano, marjoram, mint and/or basil, leaves only
1 tablespoon fresh rosemary, leaves only
1/2 tablespoon fresh thyme, leaves only
1/4 cup olive oil
Place the garlic, shallot, salt, pepper, and lemon juice into a blender and puree.
Add the herbs and blend just until chopped. Bits of leaves should still be discernible.
With the motor running, drizzle in the oil to mix well. Do not take too much time doing this or your herbs will cook from the friction and your marinade will be dull and tired tasting.
Immerse item to be cooked in marinade and let soak not more than an hour and a half. Fish not more than an hour. The reason behind this is that the citric acid of the lemon juice will “cook” the food before you get it to the grill.
Use on chicken, fish, and vegetables. You can even use it on beef. The marinade can be used as a sauce also. Before immersing the item to be marinated, remove a little and set aside until you wish to eat. Then, if you wish, you can add a little extra virgin olive oil to the marinade and use it as a sauce or dip for the finished item.
SOURCE: Chef Andrew Cohen