Articles & Recipes

Chive Parsley “Pistou”

February 26, 2019

"These days, most of my cuisine is nut-free because of nut allergies in my extended family. This is another spin on a classic, Italian basil pesto, which would normally contain pine nuts. This version, which is more French, contains only the clean flavors of parsley, chives, garlic and olive oil and is wonderful over grain or rice cereals or, as your baby gets older, with noodles and Parmesan cheese," says author Jordan Wagman.

Ingredients Makes about 
1⁄2 cup (125 mL)

3⁄4 cup fresh flat or curly parsley, chopped 175 mL
1⁄2 cup extra virgin olive oil 125 mL
1⁄4 cup fresh chives, chopped 50 mL
2 cloves garlic, minced 2


  1. In a blender, combine parsley, oil, chives and garlic. Purée until smooth. Use immediately or transfer 
to an airtight container and refrigerate for up to 3 days.
All green plants contain some amount of chlorophyll, but the greener the vegetable, the more chlorophyll it contains. Parsley’s rich green color indicates it is loaded with this nutrient. Chlorophyll fights infections and stimulates new cell growth, two functions that are important for your growing baby.
"This pistou is the type of “condiment” my wife, Tamar, and I like having in our home. It is so versatile. It can be used for a variety of functions, such as marinating salmon fillets or chicken breast. Or, with the addition of a little champagne vinegar, it can be transformed into a light herb vinaigrette to highlight the smoked salmon you are serving at the next family brunch," says author Jordan Wagman.


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