Pistou Provençal is best made with a mortar; the grinding of the ingredients under the pestle of the mortar liberates the aromas generously.
- A nice bunch of fresh basil
- 2 large cloves of garlic
- Flower of salt
- 3 or 4 black peppercorns
- Optional: 50 g of pine nuts
- about 10 cl of virgin olive oil
- Reduce the 2 cloves of garlic to a paste.
- Add the fleur de sel and then gradually add the basil leaves while crushing them with a pestle.
- Crush the pine nuts. Gently add the olive oil, mixing with a pestle. A blender can also be used, although the result will be less tasty.
Pistou is perfect for seasoning a dish of sliced Provencal tomatoes, topped with goat cheese or Mozzarella. It goes wonderfully with pasta, rice and of course the delicious Provencal Pistou Soup!
