French Pistou Sauce in Honor of Julia Child
A garlicky basil and olive oil sauce to spoon over soups, pasta, vegetables, or bread, with a freezer-friendly method for preserving extra herbs.
Prep 10 min · Makes about 1 cup
Ingredients
- 2 cups fresh basil leaves
- 3 T chopped fresh garlic
- 1/2 cup extra virgin olive oil
- Sea salt to taste
Directions
- Rinse the basil leaves, dry them well, and transfer them to a food processor. If you are feeling especially old-school, you can also work in small batches with a mortar and pestle.
- Add the garlic and salt, then run the processor until the basil is chopped very finely, nearly a minute depending on your machine.
- Pour in the oil and pulse just briefly to combine. If you are making only one batch, you can also move the chopped basil mixture to a bowl and stir in the oil by hand.
- Spoon the pistou into individual freezer-safe plastic containers that seal tightly.
- Pour a little olive oil over the surface of the pistou in each container.