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