2 cloves garlic
1 cup tightly bunched basil leaves
2 Tbs chopped flat leafed parsley
1/2 cup extra virgin olive oil
kosher salt
Using mortar and pestle pound the garlic along with 1 tsp kosher salt
Add 1/3 of basil leaves at a time and pound to paste
Continue with remainder of basil and parsley (teh above steps can also be done in food processor)
Whisk in olive oil
Taste and add salt and pepper as needed
" I love swirling into stewed shell beans and soups this time of year. "
If you have some Pistou around and you feel like a BLT (or a Pancetta/Lettuce/heirloom tomato sandwich) add some to ajioli and, sacreligious at is sounds, use instead of
Hellmans mayonnaise
