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Parsley Pistou

Healthycooking's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Interest: 
Healthy

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