Rosemary-Parsley Pistou

 
1/3 cup pine nuts
3 cups fresh parsley, destemmed
1 1/2 cups fresh rosemary, destemmed
4 cloves garlic, peeled
2/3 cup extra virgin olive oil
 

In a non-stick skillet, toast the pine nuts until lightly browned and fragrant, and set aside to cool. In a food processor or blender, combine the toasted pine nuts, parsley, rosemary, and garlic, and pulse a few times to finely chop all of the ingredients. While the machine is running, drizzle in the olive oil, and continue to process until it forms a smooth puree. Sterilize three 8 oz. jars and their lids by boiling them in a large pot of water for 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface. Evenly divide the pistou among the three jars. Pour a thin layer of additional olive oil over the top of the pistou to prevent the formation of mold. Wipe clean the rims of the jars and seal with their lids. Label and date the jars. Store in the refrigerator or freezer for several months. Pour a thin layer of olive oil over the top of the pistou after each use. Use to flavor soups, pasta, grains, potatoes, salad dressings, or spread on bread.

Yield: Three 8 oz. jars

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett