Rosemary and garlic marinade

This is a versatile and delicious marinade, it works for many vegetables, fish, meat, tofu – whatever you prefer, and whatever you think will benefit from a fragrant and aromatic twist added before cooking. The recipe is enough to marinade about 1 kg of chopped materials, any surplus marinade can be kept in the fridge for a couple of days.

Ingredients

2 garlic cloves, finely chopped
small handful fresh rosemary needles, finely chopped
1 tsp of salt
150 ml rapeseed oil
optional: coarsely ground black pepper

Method

With a pestle and mortar, grind garlic, salt and rosemary to a smooth paste (or use a food processor). Add oil, mix well. In a bowl, mix your vegetables (or fish, meat or tofu) with enough marinade to lightly coat all pieces. Cover, and refrigerate for several hours before cooking.