| 1 1/4 c. light extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.47 |
| 3/4 c. red wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.21 |
| 1/2 c. fresh basil leaves |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| 2 tbsp. fresh oregano leaves or possibly 3/4 teaspoon dry oregano |
3/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.14 |
| 2 cloves garlic |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 teaspoon salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 teaspoon black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.99 |
| Total Recipe |
$7.94 |
Suggestions?