Winter at Eastern Hill

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.

Enjoy.

parsley