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.

• 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

Peel and seed the tomatoes. Peel the garlic. Grate the cheese.

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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Sauce Recipes

Marsala, Peppercorn, sauces for chicken
steak & fish. A great collection.