Ingredients
- 1/2 pound Parmesan, not too dry
- 1/2 pound Asiago cheese, not too dry
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped green onion
- 1 1/2 cups extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
Directions
Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor 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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By Reds Rage
Duxbury, 61
on December 26, 2011
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Excellent! Huge hit Christmas Eve! Very easy to make too. Never had a chance to try it on anything but crackers. Everyone commented how delicious it was. And you can make it days ahead.
By cap1941_11826149
SHELTON, CT
on December 13, 2011
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I've been making this for the past few years mainly as an appetizer but I also discovered how good it is mixed with hot pasta or mixed in with scrambled eggs or an omlette.
By Theglaciergirl
Hillman, MI
on October 17, 2011
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This Salsa di Parmigiano is consistently received with "Oh, my God! Is this good!" when I serve it. I've used it for parties and tailgates and I am asked for the recipe every time! What I like best about it is that on the rare occasions when there's any leftover, I mix it up with some chicken and linguini for dinner and enjoy it another way. Excellent, excellent, excellent, never-fails-to-please recipe.
Read all 29 reviews