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Parmesan Salsa  Italian Glop

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Ingredients

Adjust Servings:
1 - 3 large chopped garlic clove (or to taste)
1 teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil (fresh)
2 tablespoons chopped scallions
1 1/2 teaspoons chili pepper flakes (optional)
4 ounces extra virgin olive oil
1 lb parmesan cheese, broken into 1-inch chunks (parmigiano-reggiano)

Nutritional information

743.4
Calories
547 g
Calories From Fat
60.8 g
Total Fat
23.5 g
Saturated Fat
99.8 mg
Cholesterol
1735.4 mg
Sodium
5.5 g
Carbs
0.3 g
Dietary Fiber
1.1 g
Sugars
43.8 g
Protein
147g
Serving Size

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Parmesan Salsa Italian Glop

Features:
    Cuisine:

    Followed the directions and have to say I'd rather eat sugar free gummy bears. Very gross.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Parmesan Salsa ( Italian Glop), Appetizer, Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless , Followed the directions and have to say I’d rather eat sugar free gummy bears Very gross , Good stuff! I wasn’t quite sure how this was supposed to turn out used peppered Parmesan, had no fresh basil so used dried, came out as a kind of grainy spread It’s unusual, but I can see many uses for this A keeper K-Jon, thanks for posting Janet


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    Steps

    1
    Done

    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.).

    2
    Done

    Let Sit Under Refrigeration Over Night For Best Flavor.

    3
    Done

    Bring to Room Temperature Before Serving.

    4
    Done

    Transfer the Salsa to a Sealed Container and Refrigerate For Up to a Month. If It Lasts That Long!

    5
    Done

    Note: This Is Addicting! Serve It as a Topping For Bread, Toss With Pasta, Spoon Over Fresh Sliced Tomatoes, the Possibilities Are Endless.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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