Parsley Pistou

Serve this flavorful pistou with Steven Satterfield's Classic Split Pea Soup. Plus: F&W's Herb Guide

Parsley Pistou
Photo: © John Kernick
Total Time:
10 mins
1 cup


  • 1 cup packed flat-leaf parsley leaves

  • 1 garlic clove (minced)

  • cup extra-virgin olive oil

  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese

  • ½ teaspoon finely grated orange zest

  • 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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