Salsa Di Parmigiano

1. Place all ingredients except olive oil into the bowl of a food processor.

2. Pulse for 10 seconds while adding olive oil.

3. Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.

4. Transfer mixture into a sealed container and refrigerate for up to one week.

5. *** Bring to room temperature before serving.

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Nutrient	Quantity
Total fats	12.7972 g
Protein	137.2425 g
Carbohydrates	98.9623 g
Energy	1075.9213 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2335 g
Water	218.9356 g
Aspartic acid	0.1754 g
Calcium, Ca	2145.8072 mg
Lutein + zeaxanthin	468.576 g
Fiber, total dietary	2.321 g
Carotene, beta	289.5845 g
Niacin	3.1961 mg
Vitamin A, RAE	180.5734 g
Arginine	0.0972 g
Riboflavin	0.4888 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0105 g
Fatty acids, total saturated 20:1	0.1724 g
Glutamic acid	0.226 g
Sodium, Na	2767.2436 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2933 g
Total lipid (fat)	12.7972 g
Manganese, Mn	1.1021 mg
Fructose	0.017 g
Proline	0.126 g
Fatty acids, total saturated 16:0	3.2087 g
Fatty acids, total saturated 8:0	0.134 g
Sucrose	0.0014 g
Choline, total	186.2998 mg
Sugars, total	3.8266 g
Serine	0.0594 g
Fatty acids, total saturated 10:0	0.2885 g
Fatty acids, total saturated 18:0	1.477 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.6394 mg
Selenium, Se	137.9156 g
Ash	17.8484 g
Fatty acids, total saturated 18:1 undifferentiated	3.0675 g
Pantothenic acid	0.1673 mg
Phenylalanine	0.0604 g
Copper, Cu	0.7597 mg
Betaine	0.6353 mg
Thiamin	0.4183 mg
Retinol	156.4504 g
Methionine	0.0174 g
Iron, Fe	15.6732 mg
Carbohydrate, by difference	98.9623 g
Phosphorus, P	2026.8866 mg
Folate, total	103.411 g
Tocopherol, gamma	0.4611 mg
Fatty acids, total saturated 4:0	0.3674 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	1.38 g
Alanine	0.0705 g
Cholesterol	158.6925 mg
Valine	0.0788 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	0.4108 g
Glycine	0.0648 g
Carotene, alpha	0.828 g
Glucose (dextrose)	0.0177 g
Fatty acids, total saturated 14:0	1.1452 g
Zinc, Zn	9.341 mg
Isoleucine	0.0584 g
Fatty acids, total saturated 12:0	0.3239 g
Fatty acids, total polyunsaturated	0.9267 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	0.1194 g
Tocotrienol, alpha	0.0586 mg
Vitamin A, IU	1006.8516 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	103.411 g
Tryptophan	0.0141 g
Vitamin C, total ascorbic acid	5.862 mg
Phytosterols	6.348 mg
Galactose	0.0247 g
Fatty acids, total polyunsaturated 18:1 c	0.0446 g
Fatty acids, total saturated 6:0	0.2185 g
Tyrosine	0.0507 g
Vitamin B-12	4.7615 g
Vitamin K (phylloquinone)	59.3981 g
Fatty acids, total saturated	7.4509 g
Histidine	0.0271 g
Fatty acids, total monounsaturated	3.5388 g
Threonine	0.0442 g
Folate, food	103.411 g
Cryptoxanthin, beta	4.163 g
Vitamin E (alpha-tocopherol)	1.411 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	155.7677 mg
Lysine	0.0567 g
Potassium, K	2056.6499 mg
Cystine	0.0165 g
Fluoride, F	2.3598 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Extra virgin olive oil	1.5 cups	201.7333	0	1.1333
Parmesan cheese	8 ounces	839.145	90.7184	11.3398
black pepper	1 tablespoon	17.319	4.4126	0.2249
Basil	2 tablespoons	1.219	0.1404	0.0339
asiago cheese	8 ounces	201.7333	0	1.1333
red pepper flake	1 tablespoon	201.7333	0	1.1333
scallion	2 tablespoons	3.84	0.8808	0.0228