Pistou

Pistou is similar to Ligurian pesto (basil pesto), but it doesn't contain pine nuts. In its purest form, it consists of garlic, salt, basil and oil. For this summery version, I have added tomato to give a little acidity to help balance the richness.

Pistou Photo: Julie Biuso

Ingredients

• 1 large tomato, skinned, halved, deseeded and diced
• 2 cloves garlic, peeled and halved
• Few pinches flaky sea salt
• 2 cups fresh basil leaves
• Freshly ground black pepper
• 3 Tbsp freshly grated parmesan cheese
• 1-2 Tbsp extra virgin olive oil

Method

1 Plunge tomato into a saucepan of simmering water. Count to 15, remove tomato with a slotted spoon and drop it into a bowl of cold water. Remove peel. Roughly chop flesh, flicking away as many seeds as you can, then tilt the chopping board and drain for 5 minutes.

2 Pound garlic and salt together with a mortar and pestle. Add basil and half the tomato and a little black pepper to taste and pound to a paste. Add remaining tomato and the parmesan cheese. Work it a little more, keeping tomatoes chunky, then mix in 1 tablespoon of oil. Taste and add more salt if necessary. If the sauce is too thick to pour, add a little more extra virgin olive oil.

3 Alternatively, make the pistou in a food processor. Chop garlic and add to processor with basil, salt and pepper and process to a paste. Add tomato and parmesan, then start the processor again and quickly pour in the oil through the feed tube. Stop immediately, so the pistou keeps some texture.

4 Add a blob on top of soup, or serve with smoked fish, roast beef or chicken, or on top of bruschetta with char-grilled vegetables.