3/4 cup light tasting olive oil (I use extra light by Filippo Berio)
4-6 cloves garlic, crushed
1 teaspoon fresh crushed pepper
1 teaspoon sea salt
1-3 tablespoons blue agave nectar
balsamic vinegar, optional
1. In a tupperware container, add the olive oil and garlic. Use as much or little garlic as your taste buds enjoy. Let sit for a few minutes then place a fine mesh strainer over the tupperware container and use a lemon juicer to squeeze the juice out of the lemons.
2. If you'd like, take some of the pulp the strainer caught and add it into the mixture, taking care not to add the seeds. Next add salt and pepper.
3. Finally, whisk in 1 tablespoon of the agave to start. Keep adding until you reach the desired sweetness. The agave works as an emulsifier for the recipe.
This is great on salads, fresh or cooked veggies and when made with balsamic, a wicked good topping on caprese salad.
I like to eat this at least a few times a week because it's such a health powerhouse. I use it daily when I feel a cold coming on and simply love the taste even when I'm perfectly healthy. For 2 years now, it's not gotten old, which for a culinary A.D.D. lass such as myself, is odd. Enjoy a sauce that's great for your senses, immune system, skin and overall health!
Source of recipe: I came up with this recipe on a hot summers day with little ingredients in my kitchen other than a lot of vegetables.