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Pistou
Basil, Parmesan and Garlic Sauce
Preparation info
- Makes
185 ml
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
‘Pistou’ has many uses: it can be served as a sauce for spaghetti or mixed into vegetable soup to make ‘soupe au pistou’. It is an excellent dip for raw vegetables and in the Nice area pistou is also served with roast mutton.
Ingredients
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Method
Wash the basil leaves and dry them as thoroughly as possible. Crush the garlic in a mortar with a pestle until it becomes a paste; then add the basil and again pound to a fine paste. Transfer to a bowl. Gradually add the grated cheese, mixing and mashing with a fork. Still using a fork, gradually stir in the olive oil, drop by drop, so the sauce thickens; if the oil is added too quickly, the mi