French pistou differs from Italian pesto as it doesn’t
contain pinenuts or parmesan.
- large bunch of basil and or parsley, stalks removed
- 4 cloves garlic
- olive oil
- salt and pepper
- Crush the garlic and basil or parsley together in a pestle and
mortar, or in a blender.
- Add olive oil drop by drop until you have a thick green sauce.