Salsa di Parmigiano

8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
1 T chopped garlic
1 t freshly ground black pepper
2 T chopped fresh basil
2 T chopped green onion
1 t red pepper flakes
1 1/2 cups extra virgin olive oil

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


The first time we saw this recipe it was called "Glop". It is amazingly addictive. Serve it with slices of toasted bread or crackers. It is also good tossed with pasta or spooned over fresh tomatoes.

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