Oregano Marinade

Ingredients

  • 5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
  • 5 tablespoons dry white wine
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup packed fresh oregano (leaves and tender stems only)
  • 2 tablespoons packed fresh thyme leaves
  • 1/2 medium yellow onion, peeled and halved again
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Place all of the ingredients in a blender or food processor and process on high until smooth, about 1 minute. Use immediately or refrigerate in a container with a tightfitting lid for up to 1 day.

Source:

Aida Mollenkamp

Produce: