Pistou

In order to fully enjoy our Burrata and Roasted Tomato Bruschetta recipe, we must make a perfect Pistou. This Pistou can be used as a topper for other recipes as well. This seamlessly perfect combination of arugula, olive oil, basil, and many other fresh ingredients give exotic flavors to any dish.

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Cooking Time: 15 Minutes

Servings: 1/3 cup

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Ingredients

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• 2       cups           Fresh Basil Leaves (from about 1 large bunch), washed and dried in paper towels.

• ½      cup            Fresh Arugula

• 3       Tbsp.         Olive Oil

• 1       clove          Garlic, crushed

• 3       Tbsp.         Grated Parmesan Cheese

• ¼ tsp.            Sea Salt                       

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Instructions

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1. Combine the first 4 ingredients in a blender or mini Cuisinart. 

2. Blend until paste forms, stopping to push down basil. 

3. Add parmesan cheese and salt; blend until smooth. 

4. Transfer to a small bowl.

5. Pistou can be made ahead of time. Top with 1 Tbsp. of olive oil to prevent browning. Store in a sealed container for up to 2 days in the refrigerator and 6 months in freezer.

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