1/2 c. coarsely chopped fresh basil leaves
2 garlic cloves, peeled
Wine vinegar or distilled white vinegar

Place basil and garlic in sterilized pint jar. Heat vinegar to just below the boiling point. Fill jar and cap tightly. Let stand 3 to 4 weeks. Strain vinegar and discard basil and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil if desired. Seal tightly. Use in rice, pasta, antipasto salads or flavored mayonnaise.