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LOCATION: Recipes >> Sauces >> Since someone asked for a pesto sauce, I was reminded of this recipe:

Print this Recipe    Since someone asked for a pesto sauce, I was reminded of this recipe:

Pistou (French basil sauce)
>From _Simple French Cuisine_ by Jenny Baker

Put 4 garlic cloves into a mortar and pound to a paste with a pestle.
Tear the 1-2 oz of basil leaves into pieces and add a few at a time to the
mortar. Continue to pound until you have a dark green paste. Add 4
ounces of hard cheese, one 'matchstick' slice at a time, and pound until
the mixture has the consistency of soft butter. Gradually beat in 4-5
tablespoons of olive oil, until the suace is like a coarse mayonnaise.

Comments:

Pistou can be added to soup; eaten with spaghetti; used over poached fish.
Pistou also freezes well.
The cheese should be a hard cheese; Parmesan and gruyere are suggested
with a note that Roquefort, dry Edam, and mature Cheddar also work.
(Grating instead of cutting into sticks supposedly alters the flavor.)

[My comments: I used dry basil instead of fresh, and cheddar instead of
something 'fancier.' It came out fine. :-) Be warned--this _is_ fairly
strong, because the garlic, though pounded and mixed, is raw.]

--Lance

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