Pistou

'''A pounded, pesto-like sauce of nuts, olive oil, garlic and basil–is unique to the Mediterranean region of France, since tender basil grows well only in temperate climates. It adds both body and an intense, herbaceous flavor to soups and stews.'''

Most often, pistou is defined as olive oil, garlic, basil, and potentially parmegiano reggiano, and is differentiated from pesto by the lack of pine nuts.

One possible pistou preparation:

Ingredients: 10 cloves of garlic 1 bunch of basil leaves Half a cup of extra virgin olive oil Dash of salt 1/4th cup of Parmegiano Reggiano

Crush 10 cloves of garlic using a garlic press and place in a bowl suitable to be used as a pestle. Cover with a dash of salt Attempt to remove the basil stems as much as possible. Chop the leaves into a julienne. Stir and crush into a combination using an ice scream scoop in the bowl, slowly adding the olive oil Continue to stir in the Parmegiano until everything is well mixed