Salsa di Parmigiano
This Italian "'salsa" is irresistible! It is perfect as an appetizer served on bread, it is wonderful on a sandwich, and it is delicious when tossed with pasta. It is so versatile you can use it or top it on almost anything!
Servings: 2 cups
Equipment
Ingredients
- 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
- ½ teaspoon freshly ground black pepper
- 1 cup Extra-virgin olive oil
Instructions
- 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!
Nutrition
Calories: 1857kcal | Carbohydrates: 10g | Protein: 82g | Fat: 167g | Saturated Fat: 52g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 96g | Cholesterol: 154mg | Sodium: 3654mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2236IU | Vitamin C: 3mg | Calcium: 2708mg | Iron: 3mg
