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LOCATION: Recipes >> Sauces >> Pistou 01

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Pistou (French basil sauce)

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.

Notes: 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.)

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