Italian Garlic and Herb Marinade
A red wine and olive oil marinade loaded with garlic and four fresh herbs, mixed straight in the dish you will use. The wine gives it a tangy depth that a plain oil and herb mix lacks, and the recipe suggests choosing a bottle from an Italian region to match the herbs. Rosemary, oregano, basil and parsley are all chopped by hand, and the mix keeps in the refrigerator for up to two weeks.
Instructions
Strip the leaves from the rosemary sprigs and chop them finely, then finely chop the parsley, oregano and basil. Mince the garlic if you have not already.
Put the red wine and olive oil into the dish you plan to marinate your food in. Stir them together so the oil breaks up into the wine.
Add the garlic, all of the chopped herbs, the salt and the black pepper. Stir until the herbs are spread evenly through the liquid.
Add the food you want to marinate and turn it so it is coated on all sides. Cover the dish and keep it in the refrigerator.
If you are making the marinade ahead of time, keep it covered in the refrigerator for up to 2 weeks.
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