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, you can also make it in a food processor (whirl all ingredients until
Using a mortar and pestle, pound 1/2 small clove chopped garlic with 1/4 tsp. kosher salt. Pack a 1/2-cup measuring cup tightly with fresh basil leaves, then add half of it to mortar and pound to a coarse paste. Add remaining basil with 1 tbsp. chopped flat-leaf parsley and pound in. Stir in 1/4 cup extra-virgin olive oil and season to taste with pepper and more salt.