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