This green pesto is quickly made and has a long shelf life when filled in jars. It goes perfectly with pasta, bread or grilled food.
A few years ago I saw a cook on some cooking show marinating strips of beef fillet in a sauce of cider and soy sauce to cook them for several hours in a sous vide. I found the combination of ingredients interesting, but I wanted to make a marinade for the barbecue. Here is the recipe.