0 In Sauces, Spreads & Condiments

French Pistou

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

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.

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French Pistou
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French Pistou

Author: Marinka
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.
Prep Time1 minute
Cook Time1 minute
Total Time2 minutes
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Servings: 2 people

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

  1. One clove of garlic can be replaced by 1 teaspoon of garlic paste.
  2. 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.
  3. Keep the Pistou in a sealed jar in the fridge for up to 3 days.

Nutrition

Calories: 101kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Fiber: 0.2g
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