Pistou (Pesto)
i n g r e d i e
n t s
5 large garlic cloves
1 pinch coarse salt
2 cups packed fresh basil leaves (washed well and spun dry)
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/3 cup extra virgin olive oil
h o w t o p r e p a r e
Place the garlic and the course salt in
a large mortar and pestle and pound it vigorously into a paste.
Add the basil gradually and grind to a dark paste. Add the cheese in 4 batches and
pound it until it is the consistency of soft butter. Gradually beat in the oil until
the sauce has the consistency of coarse mayonnaise.
This sauce can be added to soup, or to
pasta. Do not heat the sauce because the cheese will get stringy and clump up. |
