Dill Pistou for Chicken Soup with Knaidlach

Dill Pistou

Makes enough to garnish 24-36 bowls of soup.


  • 2 cloves of garlic
  • 5 Tbsp. grated fresh horseradish root
  • 2 cups fresh dill weed (=2/3 cups of dried dill weed but fresh is much better).
  • 2 tsp. salt
  • scant 1 cup olive oil


  1. Put everything in the food processor and combine.
  2. Allow the pistou to sit in the refrigerator at least a day before serving.
  3. Before serving each bowl of soup, add a spoonful of pistou to the bowl.  You decide how big a spoon to use.

This Week's Tasting Torah Portion

This Week's Parasha-Related Recipe

Get Tasting Torah's Free Newsletter

Contact Tasting Torah

Don't have an account yet? Register Now!

Sign in to your account