Pistou (Provençal Basil and Garlic Sauce)

Pistou is Provence’s version of pesto, just basil, garlic, and olive oil pounded into a bright green paste, with no pine nuts or cheese to get in the way. It’s stirred into soupe au pistou or spooned over grilled vegetables and fish.

Ingredients

• 2 cups fresh basil leaves, packed
• 3-4 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 cup grated Parmesan (optional, for a richer version)

Instructions

1. Pound the garlic
   In a mortar, pound the garlic cloves with the salt into a smooth paste (or pulse in a food processor).
2. Add the basil
   Add the basil leaves gradually, pounding or pulsing until broken down into a coarse paste.
3. Stream in the oil
   Slowly work in the olive oil until the pistou is smooth and glossy.
4. Finish
   Stir in the Parmesan, if using, and taste for salt.
5. Serve
   Spoon over soup, grilled vegetables, or pasta just before eating.

Add the pistou at the last minute rather than cooking it, so the basil stays vibrant.