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.
This recipe goes with Heirloom Tomato and Haricot Vert Salad
More From Sunset
- Calories: 124
- Calories from fat: 97%
- Protein: 0.5g
- Fat: 14g
- Saturated fat: 2g
- Carbohydrate: 0.6g
- Fiber: 0.3g
- Sodium: 96mg
- Cholesterol: 0.0mg
- 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
- 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.
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