Chili Tomato and Basil Dip

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Chili Tomato and Basil Dip

 

1 shallot

2 garlic cloves

1 handful fresh basil leaves, plus extra to garnish

2 cups ripe tomatoes

2 tbsps. olive oil

2 green chilies

salt and freshly ground black pepper

Peel and halve the shallot and garlic cloves. Place in a food processor or

blender with the basil leaves and process until very finely chopped.

 

Halve the tomatoes and add to the shallow mixture. Pulse until well blended

and finely chopped. With the motor still running, slowly pour in the olive

oil. Season to taste. Halve the chilies lengthways and discard the seeds.

 

Finley slice the flesh into tiny strips and stir into the dip. Serve at room

temperature, garnished with a few torn basil leaves.

Serves 4 to 6.