Parsley Pistou

• 1 c. flat-leaf parsley
• .67 c. olive oil
• 3/4 tsp. chopped garlic
• 1 tsp. kosher salt
• 1 tbsp. finely grated Parmigiano-Reggiano

1. Pick and wash the parsley leaves and dry them in a clean, dry cloth.
2. Put the parsley, oil, garlic and salt in a blender and pulse to combine.
3. It should remain a bit chunky and leafy; do not overmix it into a smooth paste.
4. Stir in the cheese and set aside.
5. This pistou can be kept, covered and refrigerated for up to 3 days.

flatleaf parsley, olive oil, garlic, kosher salt

Taken from www.delish.com/recipefinder/parsley-pistou-terrance-brennan-recipe (may not work)