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Parsley Pistou
© John Kernick

Parsley Pistou

  • SERVINGS: Makes 1 cup
  • FAST

Serve this flavorful pistou with Steven Satterfield's Classic Split Pea Soup.

Plus: F&W's Herb Guide

  1. 1 cup packed flat-leaf parsley leaves
  2. 1 garlic clove, minced
  3. 2/3 cup extra-virgin olive oil
  4. 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  5. 1/2 teaspoon finely grated orange zest
  6. Salt
  1. In a blender, puree the parsley leaves with the garlic and olive oil. Stir in the cheese and orange zest and season with salt.
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