Pistou is the french version of Ligurian pesto. Typically the french do not add pine nuts.  And we break from tradition with a combination of tarragon and basil, both in the same season in most gardens.

¼ cup tarragon

¼ cup basil

¼ cup parsley

½ cup EVOO

1 tablespoon garlic paste

Pinch salt

Make, traditionally, in mortar pestle or whirl in a food processor. Serve immediately. If you store in the refrigerator, bring back to room temperature before using.


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