spaghetti sauce

the recipe for Pistou, or french Pesto

The pistou recipe is very well known in Southern France and Provence, and it shares the same roman origin as Pesto.
Perhaps the fact it is mostly enjoyed there maybe explain why sometimes people call this recipe 'the french pesto'.
French correct pronounciation for this word is 'peestew'. Enjoy this refreshing mediterranean recipe!

the pesto recipeseafood lasagna


1. 2 garlic cloves, crushed,
2. 1 tbsp salt,
3. 4 1/2 cups fresh basil, chopped into pieces
4. 1/4 cup plum tomatoes chopped into small bits (1 tomato equivalent),
5. 1/4 cup olive oil,
6. 1 cup grated Mimolette cheese (3 oz); if unavailable use grated Gouda.


Using a food processor or blender, press in the processor bowl the garlic with the salt.
Add the basil gradually and blend the leaves, pulsing until almost smooth.
Add in the tomatoes all at once, then gradually stir in the olive oil, blend pulsing until it's completely smooth.
Mix in the cheese; blend a bit more.

This will give you a nice amount of pistou. Keep refrigerated for a few days or freeze.