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Pistou

Total time 15 mins
Yield Makes 1/4 cup
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. 

Ingredients

  • 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
  • Pepper

Nutrition Information

  • calories 124
  • caloriesfromfat 97 %
  • protein 0.5 g
  • fat 14 g
  • satfat 2 g
  • carbohydrate 0.6 g
  • fiber 0.3 g
  • sodium 96 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per tbsp.

Lucques, Tavern, Larder at Maple Drive, A.O.C., all in Los Angeles