Harvest is done, our oil is ready, stacked in shiny white 20 L drums in the cool.
Today is a brief lull in a winter of winds and rain, and a chance to stop to enjoy the fine tracery of branches, the mists, and pale winter sunshine.
Tonight we will enjoy a warming pot of bean soup with pistou, however our pistou has a twist! I made this for my young daughter’s birthday party last week, as an accompaniment to bread and leek and potato soup. It was a huge hit.
Eastern Hill Winter Pistou
Unlike basil pestou, this version with parsley will not brown off.
1 bunch of organic flat leaf parsley, roughly torn and thick stalks removed.
2 cloves of garlic, peeled and roughly chopped.
1/2 cup of pine nuts.
1/2 teaspoon (or to taste) of high quality salt. We use ‘Salt of the Earth’.
1/2 cup of 2014 Eastern Hill Extra Virgin Olive Oil
Blend all ingredients together. I like to use a ‘stick processor’ and have the pistou slightly chunky.
Store in refrigerator
Use in big dollops in hot bean soup, or as an accompaniment to bread with any vegetable soup.