hum gar veg Rosemary-Parsley Pistou

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Rosemary-Parsley Pistou

 

1/3 cup pine nuts

3 cups stemmed fresh parsley

1 1/2 cups stemmed fresh rosemary

4 garlic cloves, peeled

2/3 cup extra-virgin olive oil

 

In a non-stick skillet, toast the pine nuts until lightly browned and

fragrant, and set aside to cool.

In a food processor or blender, combine the toasted pine nuts, parsley,

rosemary, and garlic, and pulse a few times to finely chop all of the

ingredients. While the machine is running, drizzle in the olive oil, and

continue to process until it forms a smooth puree.

Sterilize three 8-ounce jars and their lids by boiling them in a large pot

of water for 15 minutes. Using tongs, remove the jars and lids from the

water, and set them on a dry surface.

Evenly divide the pistou among the three jars. Pour a thin layer of

additional olive oil over the top of the pistou to prevent the formation of

mold. Wipe clean the rims of the jars and seal with their lids. Label and

date the jars. Store in the refrigerator or freezer for several months.

Pour a thin layer of olive oil over the top of the pistou after each use.

Use to flavor soups, pasta, grains, potatoes, salad dressings, or spread on

bread.

Makes 3, 8 ounces jars.