Follow these steps for perfect results
garlic
peeled
fresh basil leaves
olive oil
parmesan cheese
grated
Peel 5 cloves of garlic.
Measure 2 1/2 cups of fresh basil leaves.
Measure 2/3 cup of olive oil.
Measure 2/3 cup of grated parmesan cheese.
In a food processor or blender, combine the garlic, basil, and olive oil.
Puree the mixture until smooth.
Add the grated parmesan cheese.
Whirl until the cheese is blended, scraping the sides of the container as needed.
Pour the pistou into a bowl.
Expert advice for the best results
For a smoother pistou, blanch the basil leaves briefly before blending.
Adjust the amount of garlic to your preference.
Store in the refrigerator for up to 5 days.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve in a small bowl alongside vegetables or bread.
Serve with crusty bread
Use as a dip for raw vegetables
Stir into soups or stews
Pairs well with the herbal and savory flavors.
Discover the story behind this recipe
A traditional sauce used in Provençal cuisine.
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