1 cup fresh parsley leaves

1/2 cup fresh mint leaves 

1 tablespoon fresh thyme leaves 

2 large or 3 medium cloves of garlic, coarsely chopped 

2 scallions, sliced 

Zest and juice of 1 lemon 

Kosher salt and freshly cracked black pepper 

1/4 cup SunnyGem Almond Oil

Directions

Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough SunnyGem Almond Oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.