Shelly's Recipe

PISTOU

Category: Sauces - Miscellaneous

4 small bunches fresh basil (about 4 ounces)
6 cloves garlic, cut into pieces
1/4 cup pine nuts
1 cup grated Parmesan cheese
3/4 cup olive oil
Salt and Pepper

Strip the basil leaves from their stems and put the leaves in a food processor with the garlic, pine nuts, Parmesan cheese, and 3 tbsp olive oil.

In the bowl of a food processor, pulse mixture until very finely chopped, stopping to scrape down the sides of the bowl, as necessary. With the blades running, work in the remaining oil, adding it very slowly so the sauce emulsifies and thickens. Season to taste with salt and pepper.

The sauce may be refrigerated for 2 to 3 days. Let it come to room temperature, and whisk well before serving. Yield: 1 1/2 cups