Parsley and Garlic Pistou
  1. Mix ingredients together in a food processor. Blend and store in a jar for up to 3 days.
  2. 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: