1/4 c. fresh lemon juice
1/2 tsp. hot pepper flakes
1/2 tsp. cracked black pepper
1/2 tsp. coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 c. coarsely chopped fresh parsley
1/4 c. coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 c. extra virgin olive oil
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a glass, ceramic, or plastic bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. This marinade is best when fresh, so use it within 1-2 hours of making. Stir again before using. Most meat is easy to marinate in a plastic zipper bag, just be sure to refrigerate the meat while marinating. Makes 1 cup.
