Pistou

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

Yield: Makes 1/4 cup
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pistou Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy