Pistou
This is the French version of Italy's pesto that is traditionally served with the the southern French classic Soupe au Pistou but makes a great sauce/condiment for pasta, fish, chicken, vegetable, and soup dishes.
INGREDIENTS
- 2 tomatoes, peeled and seeded
- 4 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- salt
- 1 cup packed basil leaves
- 1/3 cup freshly grated Parmesan cheese
PREP WORK
Peel and seed the tomatoes. Peel the garlic. Grate the cheese.
HOW TO MAKE AT HOME
Combine the garlic, oil, and a pinch of salt in a food processor and process until the garlic is finely chopped.
Add the basil and peeled tomatoes and process until smooth.
Pulse in the cheese and taste for seasoning.
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