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

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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.
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