Ingredients
- Garlic 1 garlic clove
- Lemon 1
- Spinneysfood Parmigiano Reggiano 50g
- Spinneysfood Fresh Basil A handful
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Italian Extra Virgin Olive Oil 125ml
- Spinneysfood Sumac 1 tsp
- Spinneysfood Organic Red Grape Vinegar 2 tbsp
- Spinneysfood Fine Grain White Sugar 1 tsp
- Spinneysfood Fine Sea Salt ½ tsp, to taste
- Spinneysfood Black Pepper ½ tsp, freshly ground
- Spinneysfood Chilli Flakes ¼ tsp, optional
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."
Parmigiano and herb-infused olive oil dip
Italian 10 Mins Prep · 10 Mins Cook
- 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.
- 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.
- Add the lemon zest and stir it through. Allow it to cool slightly.
- Add the chopped herbs and sumac. Season with the vinegar, sugar, salt, pepper and chilli flakes.
- Once the oil has cooled completely, stir in the grated Parmigiano Reggiano.
- Serve with crusty bread for dipping.