Ingredients
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1 - 3
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1
-
2
-
2
-
1 1/2
-
4
-
1
-
-
-
-
-
-
-
-
Directions
Parmesan Salsa ( Italian Glop),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
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1
Done
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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! |
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5
Done
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Note: This Is Addicting! Serve It as a Topping For Bread, Toss With Pasta, Spoon Over Fresh Sliced Tomatoes, the Possibilities Are Endless. |
