Ingredients for Salsa Di Parmigiano
- 2 cups grated Parmesan cheese
- Asiago Cheese
- Garlic
- Fresh Ground Black Pepper
- Basil
- Scallions
- Red Pepper Flakes
- Extra Virgin Olive Oil
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How to Make Salsa Di Parmigiano
- Combine 2 cups grated Parmesan cheese, 1/2 cup mayonnaise, 1/4 cup heavy cream, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a food processor.
- With the food processor running, slowly drizzle in 2 tablespoons olive oil.
- Pulse for 10-15 seconds, or until the cheese is finely grated and the mixture is smooth but still slightly chunky. Scrape down the sides of the bowl as needed.
- Transfer the Salsa di Parmigiano to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld. (Can be stored for up to one week.)
- Bring to room temperature before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
6g
Fat
210g
Carbs
3g