Salsa Di Parmigiano

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“This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.”
2-3 cups

Ingredients Nutrition


  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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