Pistou
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Garlic ground with salt, then blended with basil and olive oil into the French cousin of pesto, without cheese or nuts.
Ingredients
- 4 cloves garlic
- sea salt
- 2 cups basil
- 125 ml extra virgin olive oil
Equipment
- food processor
Directions
- Peel and chop the garlic.
- Grind the garlic with the salt using a mortar and pestle or a food processor.
- Add the basil leaves and keep blending until completely mixed.
- Slowly drizzle in the olive oil until the sauce will not take any more.
- Taste and adjust the seasoning.
Notes
Keep in an airtight container in the fridge up to 4 days, or freeze up to 3 months. Safety: raw garlic and basil in oil; always refrigerate.