Ingredients:

  • 1/2 cup premium extra virgin olive oil
  • 3 tbsp aged balsamic vinegar of Modena
  • 1 tsp raw honey
  • 2 cloves garlic, finely grated
  • 1 tbsp oil-packed sun-dried tomatoes, minced into a paste
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 2 tbsp freshly grated Parmesan cheese
  • 1/4 tsp coarse sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Grate the garlic. Use a fine microplane to turn the 2 cloves of garlic into a smooth paste.
  2. Prep the tomatoes. Take your 1 tbsp of sun dried tomatoes and mince them until they are almost a jam like consistency.
  3. Combine the aromatics. In a shallow serving bowl, whisk together the garlic paste, sun dried tomato paste, and 1 tsp raw honey until they form a uniform sticky base.
  4. Add the vinegar. Pour in the 3 tbsp of balsamic vinegar and whisk vigorously.
  5. Stream the oil. Slowly drizzle in the 1/2 cup extra virgin olive oil while whisking until the mixture looks slightly thickened and glossy.
  6. Incorporate the herbs. Stir in the 1/2 tsp dried oregano, 1/2 tsp dried basil, and 1/4 tsp red pepper flakes.
  7. Season the dip. Add the 1/4 tsp sea salt and 1/4 tsp cracked black pepper.
  8. Add the cheese. Sprinkle the 2 tbsp of freshly grated Parmesan over the top.
  9. Garnish and rest. Finish with the 1 tsp of chopped fresh parsley and let it sit for 5 minutes until the dried herbs have softened and released their oils.