rind of 1 orange, finely grated
rind of 1 lemon, finely grated
5 garlic cloves, peeled
3 tablespoons fresh Rosemary
2 tablespoons fresh sage leaves
1 tablespoon fresh thyme
3 tablespoons fresh basil leaves

Remove stems from herbs; wash and dry on paper towels 1-2 hours before using.

Peel garlic cloves. Place into a blender with 2 tablespoons olive oil and salt; process until smooth. Add herbs and blend to a paste.

Marinate meats, poultry or fish in a zipper bag in the refrigerator for as little as 30 minutes or up to 12 hours, turning once or twice every so often and squeezing bag to distribute mixture evenly. Discard marinade after use.

Grill or broil meat as you normally would.

If there is no time to marinate, use this rub as a seasoning, to be brushed on just before grilling.

Submitted by: CM