Parmesan Salsa ( Italian Glop)

Total Time
15mins
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

Directions

  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.

Reviews

(6)
Most Helpful

Followed the directions and have to say I'd rather eat sugar free gummy bears. Very gross.

Jeffrey S. December 31, 2016

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 22, 2010

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