I wanted to make something a bit different and yet tasty and of course I was in a hurry so it had to be fast.
I combined in my food processor:
1 packet of my Kitchen Witch’s Italian Dressing Mix (dry)***recipe follows
1/2 c. fresh packed basil leaves
1/2 c. fresh Italian parsley - you can use regular
1/4 c. balsamic vinegar
1/4 olive oil
2 T. Dijon-style mustard
Pulse forming a coarse paste. Using a spatula, remove to bowl. Using fingers, rub mixture into poultry, meat or fish; cover and refrigerate at least 4 hours or up to 24 hours before grilling. Sometimes I splash balamic vinegar on the cooked meat/fish and serve.
For a bit of heat - grind some red pepper flakes and add to paste before rubbing onto meat/fish.
Kitchen Witch's Italian Salad Dressing Mix (dry): 1 1/2 teaspoons garlic powder 1 tablespoon garlic salt 1 tablespoon onion powder 2 tablespoons oregano, ground or oregano leaves 1 tablespoon dried parsley 1 tablespoon sugar 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon ground basil or basil leaves 1/4 teaspoon ground thyme or thyme leaves 1/2 teaspoon dried celery leaves or dried celery flakes Combine and store airtight. To make the salad dressing: Combine 2 T. mix, 1/4 c. white vinegar or red or white wine vinegar, 2 T. water and 5/8 c. olive oil (can use canola). Shake before using. NOTE: You can substitute an envelope (dry) of Good Seasons Zesty Italian Dressing, if desired.