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V Classic Pistou
From only in provence.com. Takes about 15 minutes.
1-2 cloves Garlic, peeled
Pinch of sea saalt
2 cups basil leaves
1/4 cup Olive oil (to taste and desired consistency)
Splash of lemon juice (optional, helps preserve color)
You can take the classic approach and use a mortar and pestle, which takes a bit longer but with creamier, more luscious results, or simply use a food processor.
Using mortar and pestle:
Grind garlic and salt until garlic becomes creamy.
Add basil leaves – you may want to break them apart first – and crush leaves into garlic until a paste forms. Drizzle in olive oil, one tablespoon at a time, until the pistou reaches a smooth, sauce-like consistency. Taste and adjust seasoning. You may want to add as splash of lemon juice or a pinch more salt. You may also want to thin the pistou with a bit more olive oil.
Using a food processor:
Add garlic, salt and basil. Pulse a few times until leaves begin to break down. With the machine running, drizzle in the olive oil, one tablespoon at a time, until the pistou reaches a smooth, sauce-like consistency. Taste and adjust seasoning. You may want to add as splash of lemon juice or a pinch more salt. You may also want to thin the pistou with a bit more olive oil.