Today on Good Food Nyesha Arrington, Executive Chef at Wilshire, talks to Laura Avery about some of her favorite vegetarian preparations. Keep reading for her recipe for Basil Pistou. It is a versatile preparation but this time of year Nyesha likes to spoon it over thick slices of heirloom tomatoes and fresh creamy burrata.
½ lb Fresh basil leaves, picked
1 bunch Italian parsley leaves picked
1 Lemon, juiced and seeds removed
2 C Extra virgin olive oil
1t sea salt
Place all ingredients in a blender or vitamix and blend until thoroughly incorporated but not smooth. Do not over mix.