A delicious, restaurant style bread dipping oil that uses fresh herbs, garlic, grated Parmesan cheese, and a few spices. One serving is 2 tablespoons for the nutrition profile.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Appetizer, Sauce
Cuisine: Any
Keyword: bread dipping oil, dipping oil
Servings: 10
Calories: 201.4kcal
Author: Susan Pridmore
Equipment
Chef's knife
Mini chopper (I use the chopper part of an immersion blender)
Ingredients
2teaspoonsfresh rosemary
2teaspoonsfresh parsley, curly or Italian flat leaf
Prep the fresh herbs. Coarsely chop the rosemary, parsley and oregano using a sharp chef's knife. It's fine to include slender stems, but pinch oregano leaves from any woody stems before chopping. Rosemary should be stripped from any woody stems.
Combine. Combine with the other spices and grated Parmesan cheese in the bowl of a mini-chopper.
Chop the garlic. Throw away the garlic skins. Coarsely chop the cloves using a chef's knife, and add to the bowl of the mini-chopper.
Chop and blend. Buzz the mini-chopper to chop everything up. Then add the olive oil and blend until you have the consistency you want. I add the oil in 3 batches, to make sure I don't end up with something too oil dominant.