This incredibly-flavorful sauce is the perfect accent to this week’s rustic stew.
1 cup stemmed basil leaves
¼ cup chopped tomatoes
2 cloves garlic, minced
1 tablespoon pine nuts, lightly toasted
¼ cup extra-virgin olive oil
Sea salt and fresh ground pepper
1. In a food processor, combine the basil, tomatoes, garlic and pine nuts. Pulse to chop, scraping down the sides of the bowl occasionally.
2. Once all the ingredients are evenly chopped, run the processor and drizzle in the olive oil in a slow stream. Once the oil is incorporated, stop the processor and season the pistou with salt and pepper to taste. The pistou will keep in the fridge in an airtight container for several days.