Pistou

  1. 4 garlic cloves, peeled
  2. 2 cups loosely packed 
  3. fresh basil leaves (1 bunch)
  4. ½ cup extra virgin olive oil
  5. about ¼ teaspoon salt 
  6. flakes
  • Puree the ingredients in a small food processor until a smooth paste is formed. (or, pound the garlic and salt in a mortar and pestle, then start adding the basil, pounding until pasty, and blend in the olive oil.)
  • Serve immediately or, like pesto, cover with a thin layer of olive oil and refrigerate for up to 5 days. it will freeze successfully if done in small amounts.

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