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.

Posted in: Dips  and  Accompaniments