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Pernod Pistou (Provencal Pesto)

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“The Provencal version of pesto, this pistou is enlivened with the addition of Pernod! Stir into soups (particularly suited to tomato or minestrone soup; garnish with fennel), or spread onto slices of garlic-rubbed toasted baguette. Delicious!”
READY IN:
15mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Process the olive oil, garlic, and almonds in a food processor or blender until a paste forms.
  2. Add the basil and continue to process until the basil has been completely incorporated into the paste. Add the salt, pepper, and Pernod. Process until a rather thick sauce forms.
  3. Pour into a clean jar, cover and refrigerate until needed.
  4. Note: Alternatively, the pistou can be hand crushed and mixed together in a mortar with a pestle.

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