The pistou is made from turnip leaves that are bug-bitten or otherwise cosmetically challenged; it’s also wonderful drizzled atop grilled or roasted meat or vegetables, tossed with pasta or on sandwiches. It’s best used the day of, but leftovers can be frozen in ice cube trays and defrosted as needed.

1. In a large mortar, pound the garlic and salt into a paste.

2. Add the greens and basil in small additions, and grind until smooth. Gradually add the olive oil to make a sauce, and stir in cheese.