NapaStyle Salsa di Parmigiano - Veggie xp

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NapaStyle Salsa di Parmigiano - Veggie

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Parmesan cheese -- broken into 1 " chunks

8 ounces Asiago cheese -- broken into 1 " chunks

1 tablespoon chopped garlic

1 teaspoon freshly ground black pepper

2 tablespoons chopped basil

2 tablespoons chopped scallions

1 teaspoon 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 the salsa to

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

before serving.

 

Yield: 2+ Cups

 

Source:

" NapaStyle newsletter "

S(MC format by Chupa Babi):

" 02.14.06 "

Copyright:

" 2006 NapaStyle Inc. "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 592 Calories; 57g Fat (85.9% calories

from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol;

875mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 9 1/2

Fat.

 

NOTES : Chef's Note: This is addicting! Serve it as a topping for bread, toss

with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0