2 cups extra virgin olive oil
1 tablespoon rosemary sprigs – chopped (1 1/2 teaspoon if dried)
2 cloves garlic – grated
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
2 tablespoon grated Parmesan cheese
- Place all ingredients into a jar, seal and shake until blended.
- Pour into shallow bowl or dish and serve with bread.
- Can be stored for up to 1 week, covered.