Salsa di Parmigiano

Name: Salsa di Parmigiano
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: ½ lb Parmesan Cheese (1/2 pound Parmesan, not too dry); ½ lb Asiago Cheese (1/2 pound Asiago cheese, not too dry); 2 cloves Garlic (2 to 3 cloves garlic — up to 3); 2 tbsp Scallion (2 tablespoons chopped scallions); 2 tsp Dried Oregano (2 teaspoons dried oregano); 1 tsp Red Pepper Flakes (1 teaspoon red pepper flakes (I used 2, but start with 1)); 1 cup Extra Virgin Olive Oil (1 to 1 1/2 cups extra-virgin olive oil — up to 1.5); 1 tsp Black Pepper (1 teaspoon freshly ground black pepper)

Salsa di Parmigiano - Appetizer (Italian)

15 minItalian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses and garlic in a food processor until reduced to a fine, pea-sized gravel. Transfer this mixture to a bowl and stir in the scallions.
2Add the oregano, rubbing it between your fingers over the bowl, red pepper flakes, 1 cup of the olive oil and black pepper. Stir. If mixture seems dry, add more olive oil by the 1/4 cup. Cover and let stand at room temperature for at least 4 hours before using.