| 1 c. extra-virgin extra virgin olive oil plus |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 Tbsp. extra-virgin extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 36 x garlic cloves, unpeeled (about 2 1/2 heads) |
3 garlic cloves |
$4.00 per pound
|
$0.08 |
| 12 x sun-dry tomatoes packed in oil liquid removed and finely minced |
1 sun-dry tomatoes |
$2.79 per 3 1/2 ounces
|
$0.08 |
| 1/4 c. balsamic vinegar |
1 teaspoon |
$6.59 per 17 fluid ounces
|
$0.06 |
| 1/4 c. red wine vinegar |
1 teaspoon |
$3.39 per 12 fluid ounces
|
$0.05 |
| 1 1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 Tbsp. freshly grnd black pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 1/4 c. coarsely minced Italian parsley plus |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 2 Tbsp. coarsely minced Italian parsley |
1/2 teaspoon |
$1.09 per cup
|
$0.01 |
| Total per Serving |
$0.60 |
| Total Recipe |
$7.25 |
Suggestions?