A classic French Pistou, originating in the Provence region of France, is basically a pesto without nuts. In it’s most simplistic form pistou is made from basil, oil and garlic in a mortar and pestle.
![French Pistou](https://gfimages.azureedge.net/br/French_Pistou_Side.jpg)
The Provence is a region known for its large lavender fields, great food (bouillabaisse, salade Niçoise, aioli, soupe au Pistou), and famous painters (Vincent Van Gogh, Paul Cézanne and Pablo Picasso), to name a few.
Key Ingredients in This Recipe
- Basil
- Garlic – or garlic paste
- Olive oil
- Parmigiano Reggiano Cheese
- Lime zest and juice – for a little bit of extra zing. Citrus zest and juice is also an option.
- Salt & pepper
How to Make French Pistou
This is very simple and will take seconds if you have a food processor or minutes when you use a mortar and pestle. You need to place basil, garlic, olive oil, lime zest and juice, cheese, and salt & pepper in your food processor and process it until it is relatively smooth. How smooth you want it to be, is entirely up to you; my advise would be to not make it too smooth, leave some texture as that will add interest to the condiment.
If you’re going to use a mortar and pestle, crush the basil leaves and garlic first with some oil and then slowly add more oil and the rest of the ingredients.
![](https://gfimages.azureedge.net/br/French_Pistou_Top.jpg)
Other Sauces to Try
French Pistou
Ingredients
- 1/2 cup basil leaves
- 1/4 cup Parmigiano Reggiano cheese
- 1/4 teaspoon lime rind
- 1 tablespoon lime juice
- 3/4 tablespoon olive oil
- 1 clove garlic (NOTE 1)
- salt & pepper
Instructions
- Place all ingredients in a food processor and process until relatively smooth. (NOTE 2)
- Taste and add salt & pepper if necessary.
Notes
- One clove of garlic can be replaced by 1 teaspoon of garlic paste.
- If you don’t have a food processor, you can use a mortar and pestle. Start with the basil, garlic and some olive oil. Add more oil, and the rest of the ingredients.
- Keep the Pistou in a sealed jar in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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