Classic Pistou

Food & Wine, 2005
Makes 1 cup

    1 tablespoon crush garlic                                      
    1 teaspoon salt                                                
    4 1/2 cups basil torn to pieces                                
    1/4 cup italian plum tomatoes coarse grate                     
    1/4 evoo                                                       
    1 cup fine grate Mimolette or aged gouda cheese (3 oz)  
      
TOTAL TIME: 20 MIN

Pistou is an olive oil-based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou--by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables.

In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.

MY NOTE: The tomatoes sound like an odd addition (can you really grate a tomato?) and I see no hint of red in the photo, but that's what it says and at any rate, the addition, even if a mistake, won't ruin the pistou.

serving: 2tbsp: 103 Calories, 10 gm Total Fat, 2.9 gm Saturated Fat, 1 gm carb, 0 gm Fiber.