Salsa di Parmigiano

 


Salsa di Parmigiano


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 fresh basil (variation: 2 teaspoons dried basil or oregano)
2 tablespoons chopped scallions
1 teaspoon red pepper flakes
1-1/2 cups extra-virgin olive oil


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.

http://www.napastyle.com/recipes/2014/03/salsa-di-parmigiano/