Similar to pesto but not the same. Pistou is our much-loved pesto without the nuts. This one switches things up with parsley. This recipe mirrors my Interchangeable Greens & Nuts Pesto Recipe, minus the nuts!
Course: Appetizer, Side Dish
Cuisine: French
Keyword: Basil, Parsley, Pistou
Ingredients
1clovegarlic
1cupparsley, moderately packed (some stems okay)
1cup basil leaves, moderately packed
2/3cup extra virgin olive oil, plus more to thin out as needed
salt and pepper to taste
squeeze of fresh lemon juice
Instructions
Place garlic on a dry pan on medium-high heat to toast both sides for a minute or two, being careful not to burn garlic (let your nose be your guide) to mellow out the garlic a bit and add a toasty flavor.
Place toasted garlic in a food processor and pulse garlic is finely chopped.
Add in basil + parsley and process until finely chopped, scraping down the sides as needed (this may take a little bit)*.
Add the olive oil in a slow stream while the food processor is running and process until a smooth pesto forms, scraping down the sides as needed.
Add in more olive oil as needed/preferred to get a thinner consistency. Having the pistou on the thinner side helps to be able to drizzle it over your eggs and hash.
Taste and season with salt and pepper as desired.
Place pistou in desired dish/jar and add a squeeze of lemon to keep it fresh and give it a zesty flavor!
Notes
*My food processor didn't chop the herbs very well (it has issues) and my pistou turned out chunkier than I would have preferred. Be sure and chop those herbs fine.