Pistou Sauce
A Provencal French sauce of fresh basil, garlic, and olive oil — the French cousin of Italian pesto, made without nuts or cheese. Light, aromatic, and brilliant stirred into soupe au pistou or drizzled over grilled vegetables.
Ingredients
- 2 cups fresh basil leaves, packed
- 4 garlic cloves, roughly chopped
- 1/3 cup extra virgin olive oil
- 2 ripe plum tomato, seeded, diced
- 1/2 tsp flaky sea salt
- 1/4 tsp ground black pepper
Instructions
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1
In a mortar and pestle or food processor, combine 2 cups packed fresh basil leaves and 4 roughly chopped garlic cloves.
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2
Pound or pulse until a rough paste forms.
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3
Gradually drizzle in 1/3 cup extra virgin olive oil while stirring or processing, until you have a loose, fragrant sauce.
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4
Fold in 2 seeded, diced ripe plum tomato pieces for the traditional Provencal style.
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5
Season with 1/2 tsp flaky sea salt and 1/4 tsp ground black pepper and taste.
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6
Use immediately for the freshest flavor, or refrigerate covered in oil for up to 2 days.