Pistou

Ingredients

• 2 cups basil leaves – stems removed, loosely packed
• 3 cloves garlic – peeled
• 0.5 tsp coarse sea salt
• 0.5 cup extra-virgin olive oil
• 0.5 cup Parmesan cheese – finely grated (optional)

Instructions

1. Rinse and thoroughly dry the basil leaves, then remove any tough stems.
2. In a mortar, pound the garlic with the coarse sea salt to a smooth paste, 1–2 minutes.
3. Add the basil leaves a small handful at a time, pounding and turning until you have a smooth, fragrant paste with no visible leaf pieces, 5–7 minutes.
4. Gradually drizzle in the extra-virgin olive oil while working the pestle in small circles to form a glossy, spoonable sauce.
5. Stir in the Parmesan cheese (optional) until just combined; taste and adjust salt if needed.
6. Use immediately, or cover the surface with a thin film of olive oil and refrigerate up to 2 days. For longer storage, freeze in small portions.