Ingredients
1cupflat leaf parsley
1cupolive oil
¾tspgarlic,chopped
1tspkosher salt
1tbspparmigiano reggiano,finely grated
Preparation
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.
