⅓ cup extra-virgin olive oil
½ cup lightly packed fresh basil
1 tangerine, whole, scrubbed, and cut into eigths
1 shallot, sliced
kosher salt and/or freshly ground black pepper
Prep your meat for marinating by adding knife pokes or tenderize using fist or tenderizer.
In a blender, add the oil, basil, tangerine, the shallot and blend until smooth.
Force the puree through a fine-mesh sieve to remove the fibers and the seeds.
In a gallon-zip-loc-bag, add your preferred meat and the marinade mixture.
Squeeze and shake to blend thoroughly.
Season with salt and/or pepper