By Rachel Willen, foodfixkitchen.com
This herby-fresh pistou (fancy-French for pesto) with mint and parsley and basil goes well with new potatoes, boiled, lightly smashed and pan-fried to a crispy, creamy perfection make this a meal fit for a spring celebration!
½ cup tightly packed fresh basil leaves (20-25 leaves)
1 cup tightly packed fresh parsley leaves
½ cup tightly packed mint leaves
1 large shallot, peeled and finely diced
2 cloves garlic, peeled
2 whole plum tomatoes, grated, or may substitute 2 tablespoons tomato paste
1 ¼ teaspoons kosher or other coarse salt (half as much if using fine table salt)
¼ cup extra-virgin olive oil
Pistou is traditionally pounded by hand in a large mortar, starting with grinding the garlic into the salt to make a paste, then adding the herbs a little at a time, continuing to grind until smooth. Then you add the tomato, shallot and olive oil and incorporate thoroughly. Alternately you put all the ingredients in a blender, or mini chopper to accomplish the same result, using the pulse action to easily chop and combine the ingredients. To retain the rustic, hand grounded quality of the pistou, do not over-process or turn into a puree. Pulsing the ingredients in the processor will give you control over the final texture.
Makes approx. 1 ½ cups
Recipe: Kosher, vegetarian, parveAdd a comment