Ingredients
-
1 - 3
-
1
-
2
-
2
-
1 1/2
-
4
-
1
-
-
-
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |