This is one version of trito, but with olive oil and onions or garlic as a base, you can make your own trito according to the herbs and aromatics that are available or that you prefer. You may want to make two or three times the amount of trito in the following recipe— covered with a thin layer of olive oil it lasts in the refrigerator for weeks and makes a lovely finishing touch for most soups and pasta dishes. Makes enough to season 8 servings of soup.
- 4 garlic cloves
- ½ cup shredded peeled carrots
- ½ cup chopped fresh Italian parsley leaves
- 3 tablespoons extra virgin olive oil
Combine all ingredients in a food processor and process until very smooth. Stop the machine once or twice to scrape down the sides of the container. Transfer the trito to a small bowl and smooth the surface. Drizzle a thin layer of oil over the surface and store in the refrigerator up to 3 weeks.