Servings:
Makes about 3/4 cup Servings
Ingredients
- 1 cup flat-leaf parsley
- 2/3 cup olive oil
- 3/4 teaspoon chopped garlic
- 1 teaspoon kosher salt
- 1 tablespoon finely grated parmigiano-reggiano
Preparation
Baking Directions:
Pick and wash the parsley leaves and dry them in a clean, dry cloth.
Put the parsley, oil, garlic and salt in a blender and pulse to combine.
It should remain a bit chunky and leafy; do not overmix it into a smooth paste.
Stir in the cheese and set aside.
This pistou can be kept, covered and refrigerated for up to 3 days.
