L.A. chef Suzanne Goin has several restaurants but still loves to make food at home. Her genius party menu will help you celebrate the season—wherever you are
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 almost smooth).
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.