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The Provencal version of pesto, this pistou is enlivened with the addition of Pernod! Stir into soups (particularly suited to tomato or minestrone soup; garnish with fennel), or spread onto slices of garlic-rubbed toasted baguette. Delicious!
- Process the olive oil, garlic, and almonds in a food processor or blender until a paste forms.
- Add the basil and continue to process until the basil has been completely incorporated into the paste. Add the salt, pepper, and Pernod. Process until a rather thick sauce forms.
- Pour into a clean jar, cover and refrigerate until needed.
- Note: Alternatively, the pistou can be hand crushed and mixed together in a mortar with a pestle.