Every year about this time, I make pesto. But not the pesto you may be familiar with. The pesto I make is for the freezer – thicker, more like a light textured paste. Yes, it can be used right away by ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

Basil pesto is one of the easiest sauces you can make with fresh herbs. This homemade basil pesto uses fresh basil leaves, pine nuts, Parmesan cheese, garlic, olive oil, and a squeeze of lemon juice ...

Pistou (from the Provencal dialect for the word pounded) is a paste of basil and garlic traditionally made by hand in a mortar and pestle, then added to soups and stews. Some pistou recipes add egg ...

Never to be outdone by their Italian neighbors, cooks in Provence have their own fragrant version of pesto. We first came across pistou in Marseille as a no-cook basil and garlic sauce stirred into a ...

Whether you’re snipping basil straight from your garden or grabbing a bunch at the grocery store, this tiny leaf delivers ...