Salsa di Parmigiano

Made with aged Parmigiano-Reggiano, extra-virgin olive oil, garlic, and a mix of fresh and dried herbs, this salsa di Parmigiano is irresistible, perfect as an appetizer with bread or crackers, delicious tossed with pasta and more. You will want to put it on everything! Source: Michael Chiarello

📝 Ingredients

• 1/2 pound Parmesan, not too dry
• 1/2 pound Asiago cheese, not too dry
• 2 to 3 cloves garlic
• 2 tablespoons chopped scallions
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes (I used 2, but start with 1)
• 1 to 1 1/2 cups extra-virgin olive oil
• 1 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses and garlic in a food processor until reduced to a fine, pea-sized gravel. Transfer this mixture to a bowl and stir in the scallions.
2. 2Add the oregano, rubbing it between your fingers over the bowl, red pepper flakes, 1 cup of the olive oil and black pepper. Stir. If mixture seems dry, add more olive oil by the 1/4 cup. Cover and let stand at room temperature for at least 4 hours before using.