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..
- 1 -3 large chopped garlic clove (or to taste)
- 1 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh basil (fresh)
- 2 tablespoons chopped scallions
- 1 1⁄2 teaspoons chili pepper flakes (optional)
- 4 ounces extra virgin olive oil
- 1 lb parmesan cheese, broken into 1-inch chunks (Parmigiano-Reggiano)
- 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.).
- Let sit under refrigeration over night for best flavor.
- Bring to room temperature before serving.
- Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
- Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.
Followed the directions and have to say I'd rather eat sugar free gummy bears. Very gross.
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
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.