Salsa Di Parmigiano
This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -added: i just recently discovered that this is michael chiarello's recipe & here all this time i thought my mother in law was a genius for coming up with this wonderful recipe.
Steps
Place all ingredients except olive oil into the bowl of a food processor.
Pulse for 10 seconds while adding olive oil.
Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
Transfer mixture into a sealed container and refrigerate for up to one week.
Bring to room temperature before serving.
Ingredients
parmesan cheese, asiago cheese, garlic, fresh ground black pepper, basil, scallions, red pepper flakes, extra virgin olive oil