Parmesan Salsa ( Italian Glop)

1. 1

   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. 2

   Let sit under refrigeration over night for best flavor.

3. 3

   Bring to room temperature before serving.

4. 4

   Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!

5. 5

   Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.

* Per serving · 4 servings · Values may vary.

No additional tips available.