Pistou from The Cooking of Provence by Patricia Lousada
This is the sauce to make in the summer months when basil is plentiful. It is delicious with pasta or as a dip for vegetables and is a most useful addition to soups. Garlic varies in strength, so a...
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Ingredients
- a pinch of salt
- 3–4 garlic cloves
- 50 g (2 oz) freshly grated parmesan cheese
- 25–30 large basil leaves, shredded
- 175 ml (6 fl oz) olive oil
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