As the first of the tomatoes start to ripen and the herbs in our garden overflow, we're inspired to make this recipe weekly. It's delicious as a marinade on meats, grilled vegetables, salad greens, cheese, bread...you name it!
(this is only the second recipe we're posting here, but we think it's emblematic of a trend - we cook according to the "choose your own ingredients" school of thought, where substitutions are welcome and cooks rely on technique and their palates as their guides)
In a blender put:
3 cups fresh herbs*
zest and juice of 1 lemon
2 cloves garlic
1 teaspoon salt
1 cup good olive oil
1-2 Tablespoons of an acidic ingredient (red wine vinegar, apple cider vinegar, more lemon juice, kombucha....whatever tastes good to you)
Blend and enjoy over the course of a week.
*Most often, we use copious amounts of fresh basil and parsley, then chives, and mint or oregano or tarragon - depending on the flavor profile we're into at the time.