Chive Parsley Pistou Food
CHIVE PARSLEY PISTOU
Make and share this Chive Parsley Pistou recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a blender, combine all ingredients and puree until smooth. Cover and refrigerate up to 3 days.
Nutrition Facts : Calories 1966.9, Fat 216.9, SaturatedFat 30, Sodium 57.5, Carbohydrate 10.7, Fiber 3.8, Sugar 1.3, Protein 4.2
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- Add all of your pesto ingredients apart from the oil into a food processor and turn on the motor. Slowly pour in the oil until desired texture. Taste test for seasoning and adjust accordingly.
- Meanwhile, pop gnocchi in salted boiling water and boil for 2-3mins, or until the gnocchi begins to float. Don't over boil or it'll go mushy when mixed with the pesto. It should still have a bit of a bite to it. Scoop out some of the starchy water before draining.
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- Put the pesto ingredients in a food processor and pulse until broken down. Scrape down the sides of the container, then process until smooth. Scrape down the sides of the container again as necessary. Process in the olive oil until the pesto loosens into a sauce consistency. Taste and adjust any of the ingredients to your liking.
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