Salsa di Parmigiano

Ingredients

• 0.5 pound asiago cheese dry
• 1 teaspoon pepper black freshly ground
• 2 teaspoons garlic minced
• 2 tablespoons green onion chopped
• 1.5 cups olive oil extra-virgin
• 2 teaspoons oregano dried
• 0.5 pound parmesan dry
• 1 teaspoon pepper flakes red

Equipment

• food processor

Directions

1. Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
2. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.