Basil Garlic Vinegar

wine or white vinegar (to fill jar)
1 cup fresh basil
2 cloves garlic, peeled
optional: a sprig or two of lemon verbena or lemon balm

Rinse and dry basil thoroughly. Place herbs in a quart jar.

Pour in vinegar and cap. Allow to sit for about a month before using, occasionally shaking.

Then remove herbs and label.

Use for dressing, marinades or sauces.

May be kept up to 4 months at room temperature.