Pistachio Free Greek Herb Marinade
Bright, punchy, and deeply aromatic, this Greek-inspired marinade brings together the bold flavors of lemon, garlic, and earthy dried herbs in a way that instantly transports you to a sun-drenched Mediterranean kitchen. The combination of olive oil, apple cider vinegar, and fresh lemon juice creates a beautifully balanced base that tenderizes proteins while layering on serious flavor. Oregano, thyme, and cumin work together to give it that unmistakably warm, herby depth without any complicated technique or specialty ingredients. It comes together in minutes with a simple whisk — no blender, no cooking, no fuss. For anyone navigating tree nut allergies or sensitivities, this kind of from-scratch marinade is a smart move since bottled versions can sometimes be processed in facilities handling a wide range of nuts. Every ingredient here is straightforward and easy to verify, so you can marinate with total confidence. Make a batch at the start of the week and keep it in the fridge — it's just as good on roasted vegetables as it is on chicken or lamb.
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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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