Difference between revisions of "Pistou I"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:French ([^cC])(.*)\]\]" to "Category:French cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ¼ cup of [[Parmegiano Reggiano]] | * ¼ cup of [[Parmegiano Reggiano]] | ||
| − | == | + | == Procedures == |
# Crush 10 cloves of garlic using a garlic press and place in a bowl suitable to be used as a pestle. | # Crush 10 cloves of garlic using a garlic press and place in a bowl suitable to be used as a pestle. | ||
# Cover with a dash of salt attempt to remove the basil stems as much as possible. | # Cover with a dash of salt attempt to remove the basil stems as much as possible. | ||
Latest revision as of 20:01, 13 July 2012
Ingredients
- 10 cloves of garlic
- 1 bunch of basil leaves
- half a cup of extra virgin olive oil
- dash of salt
- ¼ cup of Parmegiano Reggiano
Procedures
- Crush 10 cloves of garlic using a garlic press and place in a bowl suitable to be used as a pestle.
- Cover with a dash of salt attempt to remove the basil stems as much as possible.
- Chop the leaves into a julienne.
- Stir and crush into a combination using an ice scream scoop in the bowl, slowly adding the olive oil continue to stir in the Parmegiano until everything is well mixed.
