Name: Parsley and Garlic Pistou
Ingredients: 2 cups Frescolio Varietal EVOO; 3 tbsp Frescolio Condimento Bianco White Balsamic Vinegar; 1 bunch fresh flat leaf parsely (stems removed, leaves chopped); 3 cloves garlic; salt (to taste); pepper (to taste)

close up of parsley, garlic, and olive oil in a wooden mortar and pestle

Parsley and Garlic Pistou

Ingredients

2 cups Frescolio Varietal EVOO
3 tbsp Frescolio Condimento Bianco White Balsamic Vinegar
1 bunch fresh flat leaf parsely stems removed, leaves chopped
3 cloves garlic
salt to taste
pepper to taste

Servings:

Units:

Ingredients

2 cups Frescolio Varietal EVOO
3 tbsp Frescolio Condimento Bianco White Balsamic Vinegar
1 bunch fresh flat leaf parsely stems removed, leaves chopped
3 cloves garlic
salt to taste
pepper to taste

Servings:

Units:

Instructions

Mix ingredients together in a food processor. Blend and store in a jar for up to 3 days.
If using a mortar and pestle, add salt to the mortar with the garlic initially before pounding to a paste. The salt acts as a helpful abrasive force and helps break down the garlic more smoothly. Add finely chopped leaves of parsley and pound them. Slowly pour in olive oil and a dash of vinegar. Add salt and pepper if required. Store in a jar, refrigerate until needed.

Recipe Notes

This recipe uses our Varietal EVOO and Condimento Bianco White Balsamic Vinegar. You can substitute any of the following products for a different flavour: