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Pistou
Basil, garlic and parmesan sauce
- Makes
250 ml
- Difficulty
Easy
- Ready in
15 min
Published 1995
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 adjust the amount according to how fiery yours is.
Ingredients
3–4 a pinch 25–30
Method
Crush the garlic in a mortar with a pestle or in a bowl with the back of a spoon, until it becomes a paste. Add salt and the basil leaves and continue to pound to a paste. Transfer to a bowl and add the cheese. Slowly stir in the oil until smooth. Alternatively you can make the sauce in a blender or food processor: put in the garlic, basil, salt, cheese and oil and blend for a few seconds. Stir
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