She rose early.
Waited for the sun to dry the dew on the emerald basil leaves.
Then before its rays could steal their fragrance she filled the basket.
The heavy perfume of basil filled her kitchen.
Mozetich’s music – Postcards from the Sky filled her soul.
She plucked the basil leaves.
Added olive oil.
Cloves of pungent garlic.
Crushed them into an alchemy of green.
Capturing summer for the months ahead.
This very practical, very French recipe from sun-drenched Provence is made without Parmesan cheese and seasoning. Portioned off and frozen it is ready to use in pasta dishes, on pizza or in hearty soups.
|ZEN AND THE ART OF PISTOU|| |
- 3 large fat cloves
- 5 cups basil leaves tightly packed
- ¼ cup extra-virgin olive oil
- Pick off the basil leaves, rinse in cold water and dry in your salad spinner.
- Into food processor add garlic cloves and olive oil and pulse until finely chopped.
- Add the basil leaves and process until finely chopped and combined with oil and garlic.
- Portion basil mixture (about ice cube size) on to parchment lined baking sheet and freeze until firm.
- Store in heavy zip lock plastic bags in your freezer.
- Let thaw and use in your favorite recipes, or drop frozen into soups, sauces and stews.