Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Salsa di Parmigiano
NUTRITION · PER SERVING15M COOK
CAL 25%·PRO 35%
CARBS 2G1% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 48G87% OF CAL
14G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant cheese and herb sauce made with aged Parmigiano-Reggiano, garlic, and olive oil. Versatile enough to serve as an appetizer with bread or crackers, or toss with pasta for extra flavor.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 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
At a glance
PER SERVING · TIME 15M
CAL 25%·PRO 35%
CARBS 2G1% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 48G87% OF CAL
14G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 678mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 37mg
- Calcium
- 544mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 678MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.