PARMESAN SALSA ( ITALIAN GLOP)

Parmesan Salsa ( Italian Glop) image

Provided by K-Jon Chef

Categories Spreads

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

1 -3 large chopped garlic clove (or to taste)
1 teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil (fresh)
2 tablespoons chopped scallions
1 1/2 teaspoons chili pepper flakes (optional)
4 ounces extra virgin olive oil
1 lb parmesan cheese, broken into 1-inch chunks (Parmigiano-Reggiano)

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.).
Let sit under refrigeration over night for best flavor.
Bring to room temperature before serving.
Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.

Nutrition Facts : Calories 743.4, Fat 60.8, SaturatedFat 23.5, Cholesterol 99.8, Sodium 1735.4, Carbohydrate 5.5, Fiber 0.3, Sugar 1.1, Protein 43.8