The only negative of this recipe is that I use the “green can” Parmesan cheese. However, it has a place in the pantry. For one, it lasts a long time. It works great in recipes. We always have it on hand for camping & hiking recipes, so sometimes it gets used in regular meals. It’s handy to say the least, and with a few herbs, you can take it to a new level! Just ignore how much cellulose it has in it now….
Herby Parmesan Cheese Shaker
- 1 Tbsp dried parsley
- 1 tsp diced dried onion
- 1 tsp granulated sugar
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ¼ tsp granulated garlic
- ¼ tsp ground black pepper
- 3 Tbsp shelf stable Parmesan cheese (Kraft or similar, think green can)
Add the parsley through black pepper to a mini food chopper, or blender, and process a bit. Add in cheese, process quickly to combine.
Transfer to a jar with a shaker top*, store in the refrigerator. If any clumps happen, break up with a fork.
*I used a Ball Dry Herb Jar. They are great for storing mixes in. The recipe will fit into one of these jars, use a small funnel to transfer.