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Pistou





Yields
Makes 1/4 cup



Total Time
15 mins

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.

 

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories124
% Daily Value *
Total Fat 14g18%

Saturated Fat 2g10%
Cholesterol 0.0mg0%
Sodium 96mg5%
Total Carbohydrate 0.6g1%

Dietary Fiber 0.3g2%
Protein 0.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.