Herb-Flavored Parmesan
Do you know how much impact small culinary discoveries have on my cooking? This parmesan for example, green parmesan as I call it... complimented my lasagna in a way I could not have imagined. I already see it sprinkled on pasta and risotto or in minestrone instead of plain parmesan.
Ingredients
200g parmesan
10 basil leaves (fresh or frozen, not dried)
1/2 small bunch parsley
2 good pinches oregano (or dried marjoram)
chili flakes (6-7 grinds or to taste)
granulated garlic (optional)
How to prepare herb-flavored parmesan
- Since parmesan is quite a hard cheese, cut it into smaller pieces so your food processor can handle it without breaking the blade or shaft. Put the cheese in the food processor.
- Add all the herbs and chili. Blend at high speed until the parmesan becomes breadcrumb-like and the herbs lightly color it green.
- The garlic is optional - I divided the blended parmesan into two equal portions and added garlic to only half. To half of the parmesan I added 1/2 teaspoon granulated garlic.
- Put the parmesan in a container with a lid and store in the refrigerator or freezer if you think you will not use it quickly.
* if you use real parmesan (Parmigiano-Reggiano) it will keep well in the refrigerator for a long time
Herb-Flavored Parmesan
