Mediterranean Marinade

• 1 cup chopped fresh basil
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh oregano
• 3 garlic cloves, minced (about 2 Tbsp.)
• 1 teaspoon lemon zest
• 1/2 cup fresh lemon juice (from 4 lemons)
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 3/4 cup extra-virgin olive oil

1. Stir together basil, parsley, dill, oregano, garlic, lemon zest, lemon juice, 1 tsp. kosher salt, crushed red pepper, and black pepper in a medium bowl. Gradually whisk in olive oil until well combined. Place your favorite cuts of meat (we recommend hanger steak, chicken thighs, or pork chops) in a large ziplock plastic freezer bag. Pour marinade over meat. Seal bag, and massage marinade into meat. Chill. (See "Marinade Basics," below, for guidelines.) Remove meat from marinade, and cook as desired.
2. MARINADE BASICS Meat: beef, pork, poultry 10 minutes per ounce. Firm fish: swordfish, salmon steaks 15 minutes max. Delicate seafood: shrimp, snapper 5 minutes max.

fresh basil, parsley, dill, fresh oregano, garlic, lemon zest, lemon juice, kosher salt, red pepper, black pepper, extravirgin olive oil

Taken from www.myrecipes.com/recipe/mediterranean-marinade (may not work)