Ingredients
Coarse salt
2 bunches basil, leaves only (about 8 ounces)
1/2 clove garlic, peeled
1 teaspoon pine nuts, lightly toasted
1 teaspoon grated Parmesan cheese
1/2 cup extra-virgin olive oil
Preparation
Bring a medium pot of water to a boil. Add a large pinch of salt, and the basil. Blanch for 2 minutes. Drain, and run under cold water to stop the cooking. Drain again, squeezing out excess liquid.
Transfer to a food processor, and add garlic, pine nuts, cheese, and oil. Process until smooth, about 2 minutes. Transfer to a bowl. Cover with plastic wrap, press plastic wrap directly onto the surface of the pistou.
