Lower-Sodium Lemon Parsley-Dill Marinade

This recipe serves:  4 8

1/3 cup extra virgin olive oil
2 tablespoons dry vermouth
1 tablespoon minced garlic
2 tablespoons lemon pulp, all membrane and skin discarded
2 tablespoons sliced, fresh chives or green onions
2 tablespoons minced, fresh Italian parsley
2 tablespoons minced, fresh dill
1/2 teaspoon freshly ground black pepper
1. Combine all marinade ingredients in the bowl of a food processor and process briefly until thoroughly combined and well minced. Or, all ingredients may be minced very fine by hand and whisked together.

2. Refrigerate.

Serving Size: 2 tablespoons

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