Pernod Pistou (Provencal Pesto)

• 14 cup olive oil
• 3 garlic cloves, peeled and smashed
• 14 cup unsalted almonds, toasted
• 1 cup fresh basil leaf, washed and patted dry
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 3 tablespoons Pernod

1. Process the olive oil, garlic, and almonds in a food processor or blender until a paste forms.
2. Add the basil and continue to process until the basil has been completely incorporated into the paste.
3. Add the salt, pepper, and Pernod.
4. Process until a rather thick sauce forms.
5. Pour into a clean jar, cover and refrigerate until needed.
6. Note: Alternatively, the pistou can be hand crushed and mixed together in a mortar with a pestle.

olive oil, garlic, unsalted almonds, fresh basil leaf, salt, ground black pepper, pernod

Taken from www.food.com/recipe/pernod-pistou-provencal-pesto-376891 (may not work)