Pistou sauce is the French version of Italy’s pesto. Pistou translates to pounded. You are suppose to pound hand torn Genovese basil leaves, garlic, olive oil and salt in a mortar.

You keep pounding until you get something like this.

The original Provencal Pistou Sauce is only basil, garlic, olive oil and salt. Over the years people made it more into a pesto sometimes adding cheese, nuts, and other herbs. Even Julia Child’s version of pistou contains tomatoes and cheese.

Ingredients for around two servings

1 cup torn basil leaves

2 Tablespoons extra virgin olive oil

2 teaspoons sweet roasted whipped garlic (roast a spilt garlic head with a generous amount of olive oil covered at 375 degrees F for one hour. Then squeeze out the cloves and whip)

French sea salt flakes to taste (around a big pinch)

Directions

Get out your mortar and pound.

Pistou is very good in salads, soups, and toast. It’s also good on grilled meats and vegetables and even eggs.

ENJOY!!!