Ingredients:

  • 1/2 cup (108g) extra virgin olive oil
  • 1/3 cup (55g) sun-dried tomatoes in oil, drained and minced
  • 3 large (9g) garlic cloves, microplaned
  • 1 tbsp (15g) balsamic vinegar
  • 2 tbsp (6g) fresh basil, chiffonade
  • 1 tbsp (4g) fresh Italian parsley, finely chopped
  • 1 tsp (2g) fresh oregano, minced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Microplane the garlic. Place the 3 cloves of garlic into a small bowl.
  2. Add balsamic vinegar. Pour the 1 tbsp of balsamic over the garlic. Note: This macerates the garlic, taking the raw sting out.
  3. Mince the tomatoes. Finely chop the 1/3 cup of sun dried tomatoes until they are almost a jam like consistency.
  4. Combine the base. Stir the tomatoes into the garlic vinegar mixture.
  5. Slowly pour the oil. Add the 1/2 cup extra virgin olive oil in a steady stream, whisking with a fork.
  6. Chiffonade the basil. Stack the leaves, roll them like a cigar, and slice thin ribbons.
  7. Fold in herbs. Add the basil, 1 tbsp parsley, and 1 tsp oregano.
  8. Season the oil. Stir in the 1/2 tsp red pepper flakes, salt, and pepper.
  9. Rest the dip. Let it sit at room temperature for at least 10 minutes until the oil turns a deep amber color.
  10. Final Stir. Give it one last mix before serving to redistribute the sediment.