Virginia Woolf once said, “One cannot think well, love well, sleep well, if one has not dined well.” The Pistou is a French sauce, similar to the Italian pesto. It takes a little patience if made in the traditional way with a mortar and pestle. I love it on pasta, as a topper on fish, or tossed with roasted potatoes.
1 cup Basil Leaves
1 cup Parsley Leaves
2 cloves of Garlic
1/4 cup Olive Oil
1/4 cup Sun-dried Tomatoes
1/4 cup Quality Powdered Parmesan Cheese
I use a MezzaLuna Knife which in Italian means half moon after its shape. It requires two hands and you rock it back and forth. What’s nice about it besides the lovely way it cuts and feels in hand is that it poses no risk to your paws. Chop the herbs, garlic, and tomatoes before pounding them up with a mortar and pestle. Add the cheese last.
The possibilities for the Pistou are many…from cooked fish and meat, to tossed pasta and roasted potatoes.
It’s also an excellent garnish on soup or even a crostini!