Sauces: Since someone asked for a pesto sauce, I was reminded of this recipe: by Recipe Cottage

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	Since someone asked for a pesto sauce, I was reminded of this recipe:

		Pistou (French basil sauce) >From _Simple French Cuisine_ by Jenny Baker Put 4 garlic cloves into a mortar and pound to a paste with a pestle. Tear the 1-2 oz of basil leaves into pieces and add a few at a time to the mortar. Continue to pound until you have a dark green paste. Add 4 ounces of hard cheese, one 'matchstick' slice at a time, and pound until the mixture has the consistency of soft butter. Gradually beat in 4-5 tablespoons of olive oil, until the suace is like a coarse mayonnaise. Comments: Pistou can be added to soup; eaten with spaghetti; used over poached fish. Pistou also freezes well. The cheese should be a hard cheese; Parmesan and gruyere are suggested with a note that Roquefort, dry Edam, and mature Cheddar also work. (Grating instead of cutting into sticks supposedly alters the flavor.) [My comments: I used dry basil instead of fresh, and cheddar instead of something 'fancier.' It came out fine. :-) Be warned--this _is_ fairly strong, because the garlic, though pounded and mixed, is raw.] --Lance