Difference between revisions of "Pistou I"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:French ([^cC])(.*)\]\]" to "Category:French cuisine Category:$1$2 Recipes") |
||
| Line 12: | Line 12: | ||
# 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. | # 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. | ||
| − | [[Category:French Vegetarian]] | + | [[Category:French cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Pesto Recipes]] | [[Category:Pesto Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
[[Category:Parmesan cheese Recipes]] | [[Category:Parmesan cheese Recipes]] | ||
Revision as of 17:29, 8 May 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
Directions
- 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.
