Parmesan salsa

0 likes 0 comments Recipe by NCL Wellesley Cookbook

Ingredients for 2 cups

8 oz parmesan cheese, broken into 1-inch chunks
8 oz asiago cheese, broken into 1-inch chunks
1 Tbsp chopped garlic
1 tsp freshly ground black pepper
2 Tbsp chopped basil
2 Tbsp chopped scallions
1 tsp red pepper flakes
1 1/2 cups extra virgin olive oil

Easy

Directions

1. Place all ingredients into the bowl of a food processor. Pulse for 10 seconds to break up the cheese into small crumbles. Use a rubber spatula to scrape down the sides of the bowl and recombine mixture every few pulses.
Transfer the salsa to a sealed container and refrigerate for up to a week.
Bring to room temperature before serving.

2. This salsa is great on crackers or toast. It can be tossed with pasta or served over fresh sliced tomatoes.

appetizers April 30, 2016 19:28

Author Kari Culhane