Salsa di Parmigiano

makes 2 cups


8 ounces Parmigiano Reggiano Cheese, broken into 1-inch chunks

8 ounces Asiago cheese, broken into 1-inch chunks

3 cloves garlic, chopped

1 teaspoon red pepper flakes

2 Tablespoons chopped fresh basil

2 Tablespoons chopped green onions

1/2 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil


In the bowl of a food processor, combine the cheeses, garlic and red pepper flakes and pulse to break the cheese into small pieces.  Scrape down the sides of the bowl with a rubber spatula and pulse again.  Add the basil, green onions, black pepper, and olive oil and pulse to combine.  Transfer the salsa to an airtight container and refrigerate for up to one week.  Bring to room temperature before serving.  Serve with crackers or crostini.  Any leftovers can be tossed with pasta, used in a sandwich, or spooned over sliced tomatoes.  Enjoy! 


Printed from thegalleygourmet.net