1 cup extra virgin olive oil
½ cup water
½ cup lemon juice , (of 2 or 3 lemons)
1 small bunch parsley , chopped
1 clove of garlic , (or 2) very finely chopped
1 tablespoon oregano
salt and pepper
Method
First of all, rinse the herbs, and dry them with paper towels.
Now, pour the leaves into a pestle and mash along with a pinch of coarse salt and clove of garlic until smooth and consistent.
At this time, pour the olive oil and the lemon juice into a bowl.
Eventually, whisk adding the herbs cream.
Alternatively, blend all the ingredients until consistent. In this case, the marinade will be a bit more dense.
