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.