Pistou Basil Sauce

• 30-40 basil leaves (1 big handful)
• 5 sprigs Italian parsley
• 1 small clove garlic, crushed
• 5 Tbsp olive oil (use less for a thicker, paste-like consistency)
• 1/2 tsp kosher or sea salt
• to taste black pepper

1. Crush garlic and roughly chop the parsley.
2. Put all ingredients in a food processor (or mortar & pestle).
3. Processor until turned into a paste and garlic is completely broken down.
4. Store in a small jar in the refrigerator for 7-10 days.
5. Use on soups, pastas, salads, grilled veggies and meats, for dipping breads or whatever you think might taste good!

basil, parsley, clove garlic, olive oil, kosher, black pepper

Taken from cookpad.com/us/recipes/270832-pistou-basil-sauce (may not work)