This French sauce is similar to Italian pesto, but since it has no cheese or nuts, the bright, spicy flavor of the herbs really bursts through. Although using a mortar is traditional and gives the sauce a nice coarse texture, you can also make it in a food processor (whirl all ingredients until almost smooth). Suzanne Goin, chef and co-owner of four Los Angeles restaurants-Lucques, A.O.C., Tavern, and the Larder at Maple Drive-created this recipe for an outdoor feast celebrating the 10th anniversary of A.O.C.