YIELD: 50 servings
1 qt .olive oil, or other salad oil
1 cup white wine
1 bunch fresh basil, chopped (cilantro or mint may be substituted)
1 bunch fresh parsley, chopped
1 bunch green onions, finely diced
1 bunch fresh sage, chopped
1 bunchfresh oregano, chopped
4 garlic cloves, chopped fine
Red chili flakes, to taste
Salt and pepper, to taste
- Combine all ingredients.
- Reserve 1 cup for basting.
- Pour remaining marinade over fish, prawns or chicken before grilling, ( the night before or at least several hours before grilling).
Recipe submitted by Linda Hansen, director of nutrition services and Arturo Salguero-Galicia, lead cook, St. Joseph Health Systems Sonoma County, CA.