Salsa di Parmigiano
Circle B Kitchen
Recipe courtesy of The Bottega Restaurant, Napa, California
(Yield: 2+ Cups)
8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
2 tsp chopped garlic
2 tsp dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons chopped scallions
1 teaspoon red pepper flakes
1 to 1 1/2 cups extra-virgin olive oil
½ teaspoon salt (or to taste)
Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)
Taste for salt and transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.
To serve, spread on crostini, on top of sliced tomatoes, or toss with pasta. The possibilities are endless.