Notes: If making pistou up to 1 day ahead, cover and chill. Serve cool or at room temperature. Top may darken as pistou stands; just stir to blend.
This recipe goes with Soupe au Pistou
Sunset DECEMBER 1998
In a food processor or blender, purée garlic, basil, and oil. Add cheese and whirl until blended, scraping container sides often. Pour into a bowl.
Nutritional analysis per tablespoon.
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