Parsley, Ginger, Raisin & Walnut Pistou

I show it here as a bed under an elegant potato salad. But it’s perfect tossed with cold shrimp, to rub on fish before roasting, or mixed with vegetables. Try it over a steak as a substitute for a chimichurri. This one will go with almost EVERYTHING.


INGREDIENTS:

1 C densely packed flat leaf parsley, big stems removed

1 large clove of garlic

1 T chopped fresh ginger root

2 t chopped jalapeño

Heaping ¼ C of golden raisins

¼ C finely zested parmigiana reggiano cheese which is about 1.5 oz. (not densely packed but fluffy and fine. I use a zester to grate the cheese.)

2 T walnuts rough chopped

½ t kosher sea salt

¼ t black pepper

1 t lemon zest

4 T (+/-) olive oil to make a paste


METHOD:

In an appropriate sized food chopped (I use my 3C size) add all ingredients with just a T of the oil. Pulse and then chop until medium chop. Then add about 2 more T of the oil and blend again. Keep adding a bit of oil until the consistency resembles the photo. Taste. Add salt if needed although the ginger, garlic, and the cheese add most of the saltiness




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