1/4 cup basil leaves

1 teaspoon dried marjoram

1 tablespoon chopped parsley

1 small garlic clove, minced

1/3 cup extra virgin olive oil

4 teaspoons aged red wine vinegar

Sea salt and freshly ground pepper

Finely chop the herbs with the garlic, then add the olive oil. Add the vinegar and one-fourth teaspoon salt and season with pepper. Taste and adjust the seasonings if needed.