Lemon Herb Marinade

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

¼ cup lemon juice, freshly squeezed
½ tsp. hot pepper flakes
½ tsp. black pepper, freshly ground
½ tsp. coarse sea salt
4 strips lemon zest, freshly grated
3 cloves garlic, minced
¼ cup fresh parsley, coarsely chopped
¼ cup fresh basil, cilantro, dill, and/or oregano, coarsely chopped
½ cup extra-virgin olive oil

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil.

The virtue of this marinade is its freshness: Use it within 1-2 hours of making. Stir again before using.

Makes 1 cup.