This French sauce is similar to Italian pesto, but since it has no cheese or nuts, the bright, spicy flavor of the herbs really bursts through. Although using a mortar is traditional and gives the sauce a nice coarse texture, you can also make it in a food processor (whirl all ingredients until almost smooth). Suzanne Goin, chef and co-owner of four Los Angeles restaurants--Lucques, A.O.C., Tavern, and the Larder at Maple Drive--created this recipe for an outdoor feast celebrating the 10th anniversary of A.O.C.
1/2 small garlic clove, chopped
About 1/4 tsp. kosher salt
1/2 cup packed basil leaves, divided
1 tablespoon chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
How to Make It
Pound garlic with 1/4 tsp. kosher salt in a mortar and pestle. Add 1/4 cup basil leaves and pound to a coarse paste. Add remaining basil leaves and the parsley and pound in. Stir in oil and season to taste with pepper and salt.
Note: Nutritional analysis is per tbsp.
Lucques, Tavern, Larder at Maple Drive, A.O.C., all in Los Angeles