To heighten the flavors of the vegetable soup I served at dinner last night, I made a simple pistou. As I had mentioned in yesterday’s post, pistou hails from France and is used to flavor soups, typically a vegetable and bean soup. You’ll also note that traditional pistou is no more than fresh basil, garlic and olive oil, ground down into a paste with a mortar and pestle. It’s robust, but simple. What could be more simple than 3 ingredients?
In my recipe, I added Parmagiano-Reggiano cheese (also found in pesto) and of course, you’ll want to season with salt and pepper. As a time saver, I used my food processor but I applaud those of you that plan to use a mortar and pestle.
1 cup fresh basil, packed
1 clove garlic
1/4 cup extra-virgin olive oil
1/4 cup Parmagiano-Reggiano cheese, freshly grated
Kosher salt and freshly ground black pepper
Combine basil, garlic and cheese in bowl of a food processor. Slowly add oil until paste forms. Adjust oil consistency by adding more if needed. Season with salt and pepper.