I think that I’ve stumbled upon the secret fuel to the Jewish brain. It’s Pistou, an ancient condiment, dip, relish (you pick) and, close cousin to Pesto.

Pistou originates in from Provence, a lovely town on the French- Italian border which had a Jewish community that was neither Ashkenazi or Sephardic but followed it’s own minhagim. (if you want to know more, Rabbi Berel Wein has a lecture series on this subject)

During the middle ages Provencal produced several outstanding scholars-major league Talmudists among them, the Rivad’s (1, 2 and 3 ) the Meiri and the Ba’al Hamaor. All of them are still studied in yeshivos today-how’s that for writing a bestseller.

That leaves me to wonder about the connection between Pistou and the Talmudic brain.

Olive oil which is one of Pistou’s main ingredients is known to accelerate brain development. Maybe Pistou is the food of Talmidei Chachimim. One has to wonder.

Unlike Pesto includes Parmesan (or Parmagianno Regianno to foodies) a hard cheese which many poskim say requires a six hour wait, Pistou is pareve, which makes it more versatile for kosher diners.

I like to think of Pistou of it as culinary equivalent of a strand of good pearls. . It’s simple, elegant and it goes well with pasta, cheese, fish, eggs, chicken, potatoes, baguette and nearly everything else you can imagine except perhaps ice cream.

So heres’ how to make it

Take two cups of basil leaves—only fresh. Don’t even think of using frozen cubes. Gush Katif has fresh.

Five tablespoons of pine nuts –these are fragile and should be refrigerated as soon as they are purchased

2/3 cup olive oil. Try to use extra virgin. It isn’t likely to be bitter, a problem you can encounter with other oils.

½ t salt

1-2 cloves fresh garlic (don’t use powder!!!!)

1/8 of a teaspoon black pepper

1 and ½ teaspoons of freshly squeezed lemon juice (optional)

Note: In the olden days, that is before the 1970s, Pistou was made with a mortar and pestel, a once ubiquitous set of kitchen implements that look like medieval torture tools. The basil was chopped finely and then pounded down with the pestel (or is it the mortar) Ugh.

In the bowl of a food processor combine basil and pine nuts. Process ill smooth and then gradually dribble in the oil Add spices. Enjoy.