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Print Friendly Recipe

MICHAEL CHIARELLO'S
SALSA PARMIGIANO

Serves 2+ Cups

Ingredients
8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 teaspoon pepper flakes
1-1/2 cups extra virgin olive oil

Method

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.)
Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.

You can also purchase Michael Chiarello's Salsa di Parmigiano online from NapaStyle.com

 

Recipe courtesy Michael Chiarello — Casual Cooking


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