by Kate Heyhoe
Makes 1 cup
This Provençal basil-garlic-olive oil sauce works miracles on simple foods. Spoon pistou into soups, over pasta, on vegetables, in eggs or use in Potatoes Pistou or Soupe au Pistou. (Always add it to a finished dish as cooking will discolor the sauce.) Kate's Global Kitchen: Pistou and Pesto contains more information on this classic sauce.
4 or 5 cloves garlic, peeled
2 cups loosely packed fresh basil leaves
1/2 cup extra virgin olive oil
Sea salt to taste (about 1/8 to 1/4 teaspoon)
purée all ingredients in a small food processor until a smooth paste is formed. Or, grind the garlic (chopped first) with the salt and basil in a mortar and pestle until pasty, then blend in the olive oil.
Serve immediately or freeze in small amounts.
Some cooks add any or all of the following to their pistou: grated Parmesan, pine nuts, tomatoes. If you use cheese, omit or reduce the salt.
Kate's Global Kitchen
Kate's Global Kitchen for September, 2000:
9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way
Copyright © 2000, Kate Heyhoe. All rights reserved.
This page created September 2000