Ingredients

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea)
4 strips lemon zest (colored part of peel)
3 garlic cloves, crushed or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil (or cilantro, dill, oregano or a mix of all 4)
1/2 cup extra virgin olive oil
Yield: 1 cup

Directions

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 dissolves. 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 or 2 hours of making. Stir again before using.