Pistou adds a Mediterranean flourish to a finished dish, particularly pasta dishes. I use it in many recipes, including my tomato and burrata salad and cauliflower gratin. Pistou keeps for at least 2 weeks in the fridge, or longer if you’re not constantly taking it in and out.
MAKES ABOUT 220G
5g garlic, halved, green germ removed (if present) and crushed with the flat of a knife
50g pine nuts
75g basil leaves
75g Parmesan, freshly grated
300ml olive oil
Sea salt and freshly ground pepper
Put the garlic, pine nuts and a pinch of salt into a food processor and blitz for 30 seconds. Add the basil and process for another 30 seconds, then add the Parmesan and blitz again for 30 seconds. Using a spatula, bring any mixture or ingredients sticking to the sides into the middle and blitz briefly to combine.
With the machine on a low speed, pour in the olive oil in a thin stream, as you would for mayonnaise, until all the oil has been absorbed. Season generously with pepper and transfer the pistou to a jar with a lid. Keep in the fridge until ready to use.