Parmesan Salsa ( Italian Glop)

Total Time
Prep 15 mins
Cook 0 mins

Appetizer, Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless..

Ingredients Nutrition


  1. 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.).
  2. Let sit under refrigeration over night for best flavor.
  3. Bring to room temperature before serving.
  4. Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
  5. Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.
Most Helpful

Good stuff! I wasn't quite sure how this was supposed to turn out. I used peppered Parmesan, had no fresh basil so used dried, came out as a kind of grainy spread. It's unusual, but I can see many uses for this. A keeper. K-Jon, thanks for posting . . . Janet

Jezski December 03, 2010

What a taste treat! It really wakes up the taste buds. I lightly toasted thin slices of baggette and enjoyed this on top. I have also mixed it with diced tomato and placed on bread. Both ways have been good. I did top off some pasta and sauce with a little sprinkle on top, yumm. It is quite crumbly but the little pieces that fall off the bread are so good on the end of your finger. Waste not want not. Thanks for sharing your recipe. Made for PAC 2010.

GaylaV April 23, 2010

K-Jon this is absolutely delish! I only made one change, and that was minor. I have an ulcer, so I had to back off the red pepper flakes. That's fine, because they can be sprinkled on right at the table. My grocery store has been having great big, beefsteak tomatoes, and I have made a meal out of slices of tomato, a healthy glop of Glop! Thanks K-Jon for a great recipe that has many uses. For the member who asked about another cheese to replace the parmesan, I'd suggest Romano. I use it in many dishes,as it's so much cheaper than Parmesan, and no one has ever questioned it.

FLUFFSTER July 22, 2008