Pistou
This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
6 1⁄2 cups loosely packed basil leaves
3⁄4 cup grated Parmesan
6 tbsp. extra-virgin olive oil
3 garlic cloves, roughly chopped
3 tbsp. pine nuts
Kosher salt and freshly ground black pepper
1. Into a food processor put basil, Parmesan, 3 tbsp. of the oil, garlic, and pine nuts. Season with salt and pepper, to taste.
2. Pulse until finely chopped; add remaining 3 tbsp. of oil and process until sauce thickens and comes together.
MAKES ABOUT 1 CUP
Your Rating & Review