PARMESAN SALSA

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PARMESAN SALSA image

Categories     Condiment/Spread     Cheese     Appetizer     Cocktail Party     Low Carb

Yield 2 cups, or more

Number Of Ingredients 9

(Yield: 2+ Cups)
8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 teaspoon pepper flakes
1-1/2 cups extra virgin olive oil

Steps:

  • 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.) Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving. Chef's Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless..

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