Recipe: Marjoram Marinade

An excellent marinade for chicken and fish. Or use it as a salad dressing. Flavor pairs very well with garbanzos and tomatoes.


  • Handful each of marjoram and parsley
  • 1 cup balsamic vinegar
  • 1 1/3 cup oil
  • 2 T water
  • 1/4 c green onions (or substitute 1/2 cup chives)
  • 2 garlic cloves, minced or crushed
  • 1 T honey
  • Salt & pepper, to taste

Add marjoram and parsley to a food processor and pulse until finely chopped (you can also use a chef’s knife to finely chop).

Add vinegar, oil, water, green onions, garlic and honey. Whir in processor until combined, or use a whisk, a little muscle and some elbow grease.

Makes about 2 cups.

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