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 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.