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.
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.
Similar Sauces Are
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.
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