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
- 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.
- Stir the pistou into soups or toss it with cooked pasta or vegetables.
- 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)