Salsa di Parmigiano

When I think of salsa, two things immediately come to mind:  salsa the dance - olé! - and salsa used in Spanish sauces.   It usually refers to a tomato-based sauce but if you dig further, you’ll find that salsa (Spanish for sauce) is not restricted to Latin American countries and can include France, Italy and Spain.  These sauces can be green (like salsa verde or chimichurri), brown (as in mole sauce) or made with fruit such as mango.  This is a definite crowd pleaser and one you will enjoy serving time after time.

Makes 3 cups
inspired from Michael Chiarella

1/2 pound Parmesan
1/2 pound Asiago cheese
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper

Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place cheese in a food processor along with garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again.

Cover and let stand at room temperature for at least 4 hours before using.

The Culinary Chase’s Note:  This sauce was super easy to make and wait until you taste it!  Slather it on warm toasted bread, mixed in with pasta, on a pizza or in a panini.  Whatever you choose, it’s going to knock your socks off!  Enjoy!

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