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.