1/2 cup olive oil
1 cup chopped fresh basil
1 lemon grated for the zest
2 large garlic cloves chopped
2 Tb. white wine vinegar
1 Tb. Dijon mustard

Mix all together and throw into a Ziploc bag with whatever your choice
of meat for the grill will be place into the fridge and flip every hour
or so.<SPAN class="765404714-02062008"> If you don't have a lemon zester I have found that a sharp potato
peeler works well and then just mince up the pieces try not to go too
deep with the lemon the white part is bitter.