HERB PISTOU

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Herb Pistou image

Provided by Sean Brock

Yield Makes about 1 cup

Number Of Ingredients 6

1 1/4 cups flat-leaf parsley
1 cup fresh chervil leaves
3/4 cup fresh tarragon leaves
Kosher salt
1/2 garlic clove
2 tablespoons extra-virgin olive oil

Steps:

  • Blanch herbs in a large pot of boiling salted water for 10 seconds. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain. Squeeze dry; chop. Purée herbs, garlic, and 3/4 cup ice water in a blender until smooth, about 3 minutes. With machine running, gradually add oil. Season with salt.

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