A pistou is a French sauce and is like a pesto but doesn’t use nuts and sometimes has tomato. My version uses aged goat cheese instead of Parmesan.
5 cloves of garlic
1/2 c Parmesan or other aged dry cheese (I used Capricious by Achadinha in Marin)
1 bunch of basil (or 2 cups packed leaves)
1 small tomato
1/2 tsp salt or to taste (depending upon how salty the cheese is)
a few grinds of black pepper
2 T extra virgin olive oil
In a food processor, blend the garlic, then add the cheese and pulse until smooth. Add the basil and pulse until the leaves are finely pureed. With the motor running add the tomato and puree until smooth. Taste for salt and add if needed, add pepper. With the machine running add olive oil to make a loose paste, like the consistency of jam or sour cream.
Serve in vegetable soups, dressed over cooked pasta, spread on bread in lieu of mayonnaise or drizzled over cooked vegetables.
Makes approximately one cup