Today’s recipe, Parmesan Salsa (Salsi di Parmigiano in Italian), is a great recipe to learn not only because it is so delicious (it is!!) but because it is so versatile. As an appetizer, it’s wonderful spread on a piece of toasted baguette. Or it’s perfect as a topping for almost any vegetable. It’s also an incredibly easy pasta sauce that will impress any pasta lover.
The recipe, from Food Network’s Michael Chiarello, takes only minutes to make and you can easily cut the recipe in half. Although it calls for using 1/2 each of Parmesan and Asiago cheese, I have made it several times with just Parmesan.
Parmigiano di Salsa
- 1/2 pound Parmesan
- 1/2 pound Asiago cheese
- 2 tsp. minced garlic
- 2 tsp. dried oregano
- 1 tsp. red pepper flakes
- 2 Tbsp. chopped green onion
- 1 1/2 cups extra-virgin olive oil
- 1 tsp. freshly ground black pepper
Remove any rind from the cheeses and chop the cheeses into roughly 1″ chunks. Place the cheese in a food processor (or blender if making a half batch) with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.
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