Basil Pistou

makes about 1 1/2 cups

2 cloves garlic, finely grated on microplane

3 cups packed basil leaves

1/2 cup freshly grated Parmesan cheese

5 Tablespoons Extra Virgin olive oil

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon crushed red pepper flakes (optional)

Kosher salt and freshly ground black pepper to taste

In the bowl of a food processor, combine the garlic, basil, Parmesan, olive oil and lemon juice. Pulse until smooth; season to taste. Pistou can be made in one week in advance. Enjoy!

Printed from thegalleygourmet.net