Provencal Pistou

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Provencal Pistou

 

4 or 5 cloves garlic, peeled

2 cups loosely packed fresh basil leaves

1/2 cup extra virgin olive oil

sea salt to taste, about 1/8 to 1/4 teaspoon

 

Puree all ingredients in a small food processor until a smooth paste is formed.

Or, grind the garlic (chopped first) with the salt and basil in a mortar and

pestle until pasty, then blend in the olive oil.

Serve immediately or freeze in small amounts.

Variation: Some cooks add any or all of the following to their pistou: grated

Parmesan, pine nuts, tomatoes. If you use cheese, omit or reduce the salt. Makes

1 cup.

 

 

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