- 3 garlic cloves
- 3 cups fresh basil leaves - (packed)
- 1/2 teaspoon salt
- 6 tablespoons olive oil
- 3/4 cup grated Parmesan cheese
- Freshly-ground black pepper to taste
Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)
This recipe yields about 3/4 cup.