I could be wrong but I think my old recipe for this came from the first of Julia's books which is at home in Baja and I am in France with my son's family. I want to make a big, hearty vegetable soup for NY Day and cannot remember the "formula" for the pistou part - I can wing the soup itself. I know it involves lots of garlic, parmesan, OO, basil and I think tomato paste. Anyone remember or willing to take a stab at it? I don't know if I will be able to find any basil and wonder if there is any point in adding the dry stuff. I am pretty spoiled where I live with abundant year-round basil. Any suggestions greatly appreciated.