Clean the herbs from their stems and combine them in a food processor with 1 cup of olive oil. Blend until a smooth paste forms.
In a seperate bowl, combine remaining ingredients and whisk in the herb paste. Season to taste with salt and freshly ground black pepper. Adjust thickness of paste/rub with vegetable stock to the point where it can be brushed on a grill item.
Recipe submitted by Ted Fekete C.E.C, district manager, Whitsons Culinary Group
2 bunches fresh parsley