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Parsley Pistou

Healthycooking's picture
  Garlic 2 Clove (10 gm), sliced
  Flat leafed parsley leaves 1 Cup (16 tbs), well packed (fresh, no stems)
  Basil 1 Teaspoon (dried)
  Extra virgin olive oil/More extra-virgin olive oil 1⁄4 Cup (4 tbs)

Two different methods are given because the blender purees better when a liquid base is included, whereas the processor needs to chop the solids before liquid is added.
Blender method: Puree the garlic, parsley, and basil with 1/4 cup of oil.
Add more oil through the feed hole as necessary to make a sauce texture.
Stop the motor to scrape down the sides of the blender once.
Processor method: Chop the garlic, parsley, and basil fine.
Slowly pour 1/4 cup of oil down the feed tube, adding more as needed to make a sauce texture.
Stop the motor to scrape down the sides of the bowl 2 or 3 times.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 536 Calories from Fat 503

% Daily Value*

Total Fat 54 g83.4%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 35.5 mg1.5%

Total Carbohydrates 7 g2.4%

Dietary Fiber 2.3 g9.1%

Sugars 0.6 g

Protein 3 g5.2%

Vitamin A 106.4% Vitamin C 139.7%

Calcium 11% Iron 22.5%

*Based on a 2000 Calorie diet

Parsley Pistou Recipe