Lemon-Basil Marinade

A tangy marinade for chicken or veal.

1 large lemon
1/2 cup olive oil
1/2 cup finely chopped fresh basil or 3 tablespoons dried leaf basil, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Grate peel from lemon; squeeze juice from lemon. In a medium bowl, whisk together lemon peel, lemon juice and remaining ingredients. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 7 days. Makes about 1 cup.

From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker