For ➍ 2 cloves garlic
1 nice handful basil leaves
3 to 4 tbs olive oil
salt & pepper
1-2 tbs grated cheese (f.i. Gruyère)*
Peel the cloves of garlic. Cut them in half, then put them in a mortar. Start pounding.
Add the basil leaves little by little while continuing to pound until you get an ointment.
Add the finely grated cheese*, if you have chosen to use it, while continuing to pound.
Add olive oil always by continuing to pound, you must keep this consistency of ointment, it should not be bathed in oil.
Pistou can be used in the famous soup with pesto, or in sauce in a pasta dish, or as such on grilled toast as an aperitif.
For preservation, you can completely freeze the pesto, the easiest remaining in ice cube trays.The advantage is the ease of dosing without having to thaw everything. Garlic loses some of its strength after thawing however.
Add the basil leaves little by little while continuing to pound until you get an ointment.
Add the finely grated cheese*, if you have chosen to use it, while continuing to pound.
Add olive oil always by continuing to pound, you must keep this consistency of ointment, it should not be bathed in oil.
Pistou can be used in the famous soup with pesto, or in sauce in a pasta dish, or as such on grilled toast as an aperitif.
For preservation, you can completely freeze the pesto, the easiest remaining in ice cube trays.The advantage is the ease of dosing without having to thaw everything. Garlic loses some of its strength after thawing however.
*Optional
