How To Make Pistou
A French oil-based basil sauce, this pistou recipe amps up simple dishes into an elegant bite. This recipe uses Mimolette cheese & tomatoes.
Prep: 20 mins
Total: 20 mins
- 1 tbsp garlic, crushed
- 1 tsp kosher salt
- 4½ cups basil leaves, torn into pieces
- ¼ cup plum tomatoes, coarsely grated
- ¼ cup extra-virgin olive oil
- 1 cup Mimolette, finely grated, or slightly aged Gouda
In a large mortar, pound the garlic with the salt into a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth.
Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve. Enjoy!
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