Pistou

Ingredients

• 80 g fresh basil leaves, roughly torn
• 50 g garlic, coarsely chopped
• 40 g Parmigiano Reggiano DOP, finely grated
• 30 g pine nuts, lightly toasted
• 120 ml extra virgin olive oil
• 15 ml water
• 5 g fine sea salt
• 1 g black pepper, freshly ground

Method

1. 1
   Combine garlic and pine nuts in a mortar; grind to a paste using a pestle.
2. 2
   Add basil in batches and gently bruise and fold into the paste, preserving vibrant colour.
3. 3
   Fold in grated Parmigiano Reggiano and fine sea salt.
4. 4
   Slowly drizzle extra virgin olive oil while folding continuously to emulsify and create a loose sauce.
5. 5
   Stir in water to achieve pourable consistency.
6. 6
   Season with freshly ground black pepper; use immediately or store under a thin layer of olive oil for up to 3 days.