Pistou is one of those universal sauces that can be made with a variety of base ingredients.  Basil is most common, however parsley, cilantro, arugula, sundried tomatoes or peppers can also be blended with olive oil and garlic to make a flavorful variation.  In this case, sundried tomatoes are simmered in water to be softened and remove any bitterness, then drained and buzzed together with cherry tomatoes.  Simple and clean, this pistou can be made thick or thin, tossed with hot pasta, or stirred into risotto with marinated artichokes, herbs and even a little crumbled goat cheese for extra creamy salty goodness.

Difficulty:

Prep Time: 5 minutes

Cook Time: 20 minutes

Makes 1 ½ cups Pistou

Serves 6

Ingredients:

7 oz. (200g) Sundried Tomatoes

1 medium clove Garlic, germ removed

5-6 Cherry Tomatoes

Extra Virgin Olive Oil

15 marinated Baby Artichokes, halved

Sea Salt and Esplette

1 tsp. Mousa spice blend (sub. herbs de Provence)

14 oz. (375g) dry Pasta (Farfalle)

1 ½ Tbsp. chopped Parsley or Basil

Technique:

•In a small pot, cover sundried tomatoes in cold water, bring to a boil, reduce heat and simmer for 10-12 minutes until softened.  Drain well and blend with garlic and cherry tomatoes while streaming in ½-¾ cup olive oil to desired consistency.

oTip: If using pistou as a spread or to flavor risotto,  use less olive oil so the rice is less greasy, but for pasta use more for a sauce-like consistency. 

•Heat a large sauté pan over medium and season both sides of the artichoke halves with Mousa spice or herbs de Provence, salt and pepper.  Place them cut side down in the pan (the oil from the marinade is sufficient to prevent sticking).  Cook until golden and set aside.