La sauce! Pistou is the French cousin of pesto. Typically containing basil, olive oil, and garlic, it is virtually the same as classic pesto, minus the pine nuts. Here we have opted for a parsley version that adds a nice aromatic, piquant lift when matched with great olive oil and a dash of vinegar at the end.Ingredients2 cups of Mild Extra Virgin Olive Oil or Garlic Infused EVOO
3 tbsp Champagne Vinegar or White Balsamic Condimento
1 bunch of flat-leaf parsley, stems removed, leaves chopped
3 cloves of garlic, peeled
Pinch of sea salt and black pepper, to tastePreparation1. 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. Lasts several days, up to one week.