If you find yourself with a glut of basil leaves, make this delicious French condiment. It works perfectly with pasta or to drizzle over roasted vegetables.
2 garlic cloves
1 tsp salt
1 bunch basil, leaves only
80 ml olive oil
1. Pound the garlic and salt in a mortar and pestle until you have a rough paste.
2. Add some of the basil laves and the olive oil. Continue to pound the mixture, adding more basil leaves as room becomes available in your mortar. Once all of the basil is used and you have a reasonably homogenous looking mixture place the pistou in a clean jar and store in the refrigerator.
It will begin to oxidise immediately and the top will darken in colour. The flavour will be fine but if you don’t like the colour you can add a small amount of lemon juice to stop the colour changing.