Hazelnut Free Greek Herb Marinade
Bright, herby, and punchy with garlic, this Mediterranean-style marinade is the kind of thing you'll want to keep in your fridge on rotation. Extra-virgin olive oil forms the silky base, while fresh lemon juice and apple cider vinegar give it that signature tang that makes proteins and vegetables really sing. Dried oregano, thyme, and a touch of cumin layer in warmth and depth, and a handful of fresh parsley rounds everything out with a clean, grassy finish. For anyone navigating nut allergies, store-bought marinades and dressings can be a minefield — flavored oils and spice blends sometimes share facilities with tree nuts, including hazelnuts. This one is built entirely from pantry staples and fresh aromatics, so you know exactly what's going in the bowl. It comes together with just a whisk and a few minutes of prep, and it keeps in the fridge for up to five days, making weeknight cooking genuinely effortless.
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Learn more →Ingredients
4 servings
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 3 cloves garlic, finely minced
- 1 ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the olive oil, lemon juice, and apple cider vinegar in a small bowl and whisk until the mixture looks slightly emulsified and uniform.
- 2
Add the garlic, dried oregano, dried thyme, ground cumin, salt, and black pepper. Whisk again until all the spices are evenly distributed throughout the oil mixture.
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