Garlic-Basil Balsamic Vinaigrette


3/4 cup olive oil

1/4 cup balsamic vinegar

2-3 cloves garlic

6 basil leaves

Salt/pepper to taste


Mince garlic and chiffonade basil.

In a small mixing bowl, combine balsamic vinegar, garlic, basil, and salt/pepper.

Slowly pour in olive oil, whisking to combine.

Add additional salt/pepper to taste if needed.

Note: you can cover and store in the refrigerator for about 5-7 days. The olive oil may solidify in the fridge, but setting it out at room temperature before using will return it to normal.