Yield: 1 servings
|8 cups||Packed fresh basil leaves; rinsed and spun dry|
|2||Garlic cloves; chopped fine|
|½ cup||Olive oil|
|¼ cup||Freshly grated Parmesan|
|Salt and pepper to taste|
In a food processor puree the basil and garlic, add the oil, the Parmesan and salt and pepper to taste, and blend the pistou until it is smooth. Stir the pistou into soups or toss it with cooked pasta or vegetables. The pistou may be made 1 week in advance and kept chilled, in an airtight container.
Yield: about 1 cup
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9177 Converted by MM_Buster v2.0l.