Spaghetti is almost finished. Sauce is done, forgot the pesto and none in the refrigerator. Ah, quickly put these together in a food processor or blender. You do not have any pine nuts, cannot be Italian. No problem. Southern France pistou does not use any. It usually has Gruyère cheese. Don't have any! Any hard cheese will do...
Pistou (Provençal)
makes about 3/4 cups (180 ml)
4-6 chopped garlic cloves
3 cups (720 ml) fresh basil leaves
1/2 tsp. (1,2 ml) sea salt
1/4 cup (90 ml) olive oil
3/4 cups (180 ml) Gruyère, grated Parmesan, or dairy free mozzarella cheese
3 cups (720 ml) fresh basil leaves
1/2 tsp. (1,2 ml) sea salt
1/4 cup (90 ml) olive oil
3/4 cups (180 ml) Gruyère, grated Parmesan, or dairy free mozzarella cheese
Just blend...
1st add bail, salt, and chopped garlic
2nd add oil
3rd add cheese
...that is the end!!!
If (really?) any left over, place plastic wrap directly onto the surface of pistou and refrigerate. Use the extra on:
I wish my basil would grow like these fields in Provence.
-Mike
1st add bail, salt, and chopped garlic
2nd add oil
3rd add cheese
...that is the end!!!
If (really?) any left over, place plastic wrap directly onto the surface of pistou and refrigerate. Use the extra on:
- croutons
- grilled meat, fish, or vegetables
- topping on Provençal Soup http://veggiefernandezs.blogspot.com/2014/08/provencal-vegetable-soup.html
I wish my basil would grow like these fields in Provence.-Mike
