Raymond Blanc thinks that the Italians have ruined pistou by adding their own parmesan cheese and pine nuts and making pesto. I don't think that's the case, but what do you think?
Serves 2
Preparation Time: 5 minutes
Special Equipment: Blender
Ingredients for both Pistou and Pesto
30g/1 handful of basil leaves
5g/1 clove of Garlic, pureed
100ml of Olive oil, extra virgin
1g/1 pinch of Sea salt
1g/2 pinches of Pepper, white, ground
Extra Ingredients to make the Pesto:
20g of parmesan
5g of toasted pine nuts
Method:
Place all the ingredients into a blender and pulse to a fine paste, slowly adding the olive oil. Remember to taste and correct seasoning. Reserve in a covered container in the fridge until needed.
This tastes brilliant although my Mum thought that the Pistou was the best! It just comes down to your taste. Please comment on which one you found best!
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