YieldsMakes 1/4 cupTotal Time15 mins
AuthorSuzanne Goin
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.

 

How to Make It

Step 1
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.

Step 2
2

Note: Nutritional analysis is per tbsp.

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

Directions

Step 1
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.

Step 2
2

Note: Nutritional analysis is per tbsp.

Pistou