Pernod Pistou (Provencal Pesto) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The Provencal version of pesto, this pistou is enlivened with the addition of Pernod! Stir into soups (particularly suited to tomato or minestrone soup; garnish with fennel), or spread onto slices of garlic-rubbed toasted baguette. Delicious! Ingredients:
1/4 cup olive oil |
3 garlic cloves, peeled and smashed |
1/4 cup unsalted almonds, toasted |
1 cup fresh basil leaf, washed and patted dry |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3 tablespoons pernod |
Directions:
1. Process the olive oil, garlic, and almonds in a food processor or blender until a paste forms.
2. Add the basil and continue to process until the basil has been completely incorporated into the paste. Add the salt, pepper, and Pernod. Process until a rather thick sauce forms.
3. Pour into a clean jar, cover and refrigerate until needed.
4. Note: Alternatively, the pistou can be hand crushed and mixed together in a mortar with a pestle.
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