Pistou I

Ingredients Edit

• 10 cloves of garlic
• 1 bunch of basil leaves
• half a cup of extra virgin olive oil
• dash of salt
• ¼ cup of Parmegiano Reggiano

Directions Edit

1. Crush 10 cloves of garlic using a garlic press and place in a bowl suitable to be used as a pestle.
2. Cover with a dash of salt attempt to remove the basil stems as much as possible.
3. Chop the leaves into a julienne.
4. Stir and crush into a combination using an ice scream scoop in the bowl, slowly adding the olive oil continue to stir in the Parmegiano until everything is well mixed.