Herb Pistou

6 ingredients
1 steps

Ingredients

  • 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

Directions

  1. 1
    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. Puree 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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