French Pistou Sauce in Honor of Julia Child
2 cups fresh basil leaves
3 T chopped fresh garlic
1/2 cup extra virgin olive oil
sea salt to taste
Wash and dry basil leaves and put in food processor. (This sauce can also be made with in small batches in a mortar and pestle if you’re feeling ambitious.)Add garlic and salt and process until basil is finely chopped (close to a minute, depending on your food processor.)Add oil and process only a few pulses (or remove the chopped basil to a bowl and stir in the oil, which is what I would do if I was only making one batch.)Place pistou into individual freezer-proof plastic containers with a tight lid.Drizzle a small amount of olive oil over the top of the pistou in each container.