Pistou

• 8 cups packed fresh basil leaves, rinsed and spun dry
• 2 garlic cloves, chopped fine
• 1/2 cup olive oil
• 1/4 cup freshly grated Parmesan
• Salt and pepper to taste

1. In a food processor puree the basil and garlic, add the oil, the Parmesan and salt and pepper to taste, and blend the pistou until it is smooth.
2. Stir the pistou into soups or toss it with cooked pasta or vegetables.
3. The pistou may be made 1 week in advance and kept chilled, in an airtight container.

basil, garlic, olive oil, freshly grated parmesan, salt

Taken from www.foodnetwork.com/recipes/pistou-recipe.html (may not work)