Drain the oil from the sun-dried tomatoes into a pot; you should have about 1/2 cup of oil. Roughly chop 1/3 cup of the sun-dried tomatoes from the jar and mix them into the oil. This will infuse the oil with extra tomato flavor right from the start.

Add the grated garlic, finely diced shallot, dried oregano, dried thyme, smoked or sweet paprika, and red chili flakes to the pot with the oil and chopped sun-dried tomatoes (from Step 1). Set the pot over low heat and let it simmer gently for about 5 minutes, just until the oil is warmed through and the aromatics have released their flavors. I like to use smoked paprika for a deeper flavor, but sweet paprika works nicely too.

Place the grated parmesan cheese in a serving bowl. Carefully pour the hot flavored oil mixture (from Step 2) over the cheese, allowing it to melt slightly and infuse the dip. Top generously with fresh basil leaves for a bright, herbaceous finish. Serve immediately, ideally with your favorite bread for dipping.