Salsa di Parmigiano

Salsa di Parmigiano


Source: Michael Chiarello


  • 1/2 pound Parmesan, not too dry
  • 1/2 pound Asiago cheese, not too dry
  • 2 to 3 cloves garlic
  • 2 tablespoons chopped scallions
  • 2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes (I used 2, but start with 1)
  • 1 to 1 1/2 cups extra-virgin olive oil
  • 1 teaspoon freshly ground black pepper


  1. Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses and garlic in a food processor until reduced to a fine, pea-sized gravel. Transfer this mixture to a bowl and stir in the scallions.
  2. Add the oregano, rubbing it between your fingers over the bowl, red pepper flakes, 1 cup of the olive oil and black pepper. Stir. If mixture seems dry, add more olive oil by the 1/4 cup. Cover and let stand at room temperature for at least 4 hours before using.