Pistou is an olive oil-based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou -- by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables.

Ingredients

1 tablespoon garlic crushed
1 teaspoon kosher salt
4 1/2 cups basil leaves torn into pieces (2 ounces)
1/4 cup plum tomatoes coarsely grated
1/4 cup extra-virgin olive oil
1 cup Mimolette or slightly aged Gouda (3 ounces), finely grated