| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 262 |
| Fat | 26g |
| Saturates | 5g |
| Protein | 5g |
| Carbs | 6g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Thinly slice the garlic and zest the lemon. Grate the cheese and reserve the rind. Remove the stems from the herbs, keeping them aside and finely chop the leaves.
2
Add the olive oil, garlic slices, cheese rind and herb stems to a cold pan. Heat the pan over a low heat, preventing the oil from bubbling. This will slowly infuse the garlic and cheese rind without burning them. After 8-10 minutes, take the pan off the heat. Discard the rind and stems.
3
Add the lemon zest and stir it through. Allow it to cool slightly.
4
Add the chopped herbs and sumac. Season with the vinegar, sugar, salt, pepper and chilli flakes.
5
Once the oil has cooled completely, stir in the grated Parmigiano Reggiano.
6
Serve with crusty bread for dipping.
