La différence, c'est qu'on se connait.
If you have the rosemary stems, remove the rosemary needles in the middle and set aside. If you don’t have the stems, take your bunch of bunch of rosemary, reserving a few sprigs to throw on the grill, and remove the needles- you will need approximately 1/4 cup of rosemary needles for the marinade.
Next, take the rosemary needles/leaves and add to a bowl that will be used for making the marinade.
Add the olive oil, garlic and 2 tbsp of lemon zest then combine with a stick blender to create a seasoning paste or “slather”.