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Portioner: 4
Handful of pistachios
Dash of sea salt
Freshly ground pepper
2-3 crushed garlic cloves
Finely chopped basil
Finely chopped flat leaf parsley
Good quality, organic olive oil
1 teaspoon white balsamic vinegar
Portioner: 4
Handful of pistachios
Dash of sea salt
Freshly ground pepper
2-3 crushed garlic cloves
Finely chopped basil
Finely chopped flat leaf parsley
Good quality, organic olive oil
1 teaspoon white balsamic vinegar
Chop a handful of pistachios and add to a bowl.
Hit with a dash of sea salt and freshly ground pepper.
Add 2-3 crushed garlic cloves.
Finely chop basil and flat leaf parsley, and add to the bowl.
Drizzle with a good quality, organic olive oil.
Add 1 teaspoon of white balsamic vinegar.
Mix forcefully.
Drizzle this pistou over a plate of toasted quinoa, rice or roasted veggies. It also makes a beautiful topping to soups like parsnip or butternut squash.
Portioner: 4
Handful of pistachios
Dash of sea salt
Freshly ground pepper
2-3 crushed garlic cloves
Finely chopped basil
Finely chopped flat leaf parsley
Good quality, organic olive oil
1 teaspoon white balsamic vinegar
Chop a handful of pistachios and add to a bowl.
Hit with a dash of sea salt and freshly ground pepper.
Add 2-3 crushed garlic cloves.
Finely chop basil and flat leaf parsley, and add to the bowl.
Drizzle with a good quality, organic olive oil.
Add 1 teaspoon of white balsamic vinegar.
Mix forcefully.
Drizzle this pistou over a plate of toasted quinoa, rice or roasted veggies. It also makes a beautiful topping to soups like parsnip or butternut squash.
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