Basil and parsley marinade

Basil and parsley marinade

Total: 10 min. | Active: 10 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / dl: 454 kcal
, Fat: 47 g
, Carbohydrate: 3 g
, Protein: 4 g


1 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 bunch basil, roughly chopped
½ bunch flat-leaf parsley, roughly chopped
2 tbsp walnut kernels, roasted, roughly chopped
1 garlic clove, coarsely chopped
3 tbsp olive oil
½ tsp pepper
¼ tsp fennel seeds
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How it's done

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In a blender, puree the basil with all the other ingredients up to and including the fennel seeds.

Good to know
Note: Brush the kebabs with ⅔ of the marinade, cover and leave to marinate in the fridge for at least 2 hrs. (ideally overnight). Wipe off the marinade, salt the kebabs, cook on the grill, brush with the remainder of the marinade.
That fits: Beef, pork, chicken, fish or vegetables.

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