Tony Zentgraf
Basil Pistou the French Alternative
Pistou – the Cousin of Pesto, may not be a condiment that you are accustomed to hearing about. Pistou is very similar to pesto as it contains garlic, basil, olive oil. The main difference is that Pistou is finished with where as Pesto which is finished with Parmesan and Pine Nuts.
Where Pesto comes from Italy, the French Pistou comes from the southeastern most region of Province. Nestled on the Mediterranean next to Italy’s Liguria region.
Pesto vs Pistou
Pesto comes from Genovese Italian meaning to pound or crush. The definition of pesto leaves the ingredients open to interpretation. Recipes tracing back to Roman times have included variations of recipes. Pasta alla Genovese is a classic pesto pasta from the region of Genoa/Liguria. Take a look at the recipe for Basil Pesto.
The word Pistou comes from Provençal dialect of Occitan, meaning pounded. Being neighboring regions of both countries, it makes sense that he foods of both regions intermingled.
The region of Provence has a traditional soup called Soupe au Pistou which is similar to Italian Minestrone. This is a vegetarian soup with a mix of carrots, potatoes, beans, peas, squash and orzo pasta with pistou added to give a fresh basil garlic flavor.
Dairy Free and Nut Free!
Pistou doesn’t have nuts or parmesan it is a great alternative for those who have allergies or intolerances. As an alternative, try making Pistou in a food processor try making it with a mortar and pestle. It will give the finished pistou an oiler finish to the sauce. In the mortar and pestle, first grind the garlic. Add some of the basil to the mortar and pestle and grind the basil to break down. Adding in increments may be best to keep it manageable.
Enjoy!
Basil Pistou
Print RecipeEquipment
- 1 Spatula
- Ice Cube Tray - to freese if desired
Recipe Multiplier
- 2 ea Garlic Cloves
- 2 cups Basil - Tightly Packed
- ¾ cup Extra virgin Olive Oil
- ½ tsp Kosher Salt
Instructions
Assembling the Pistou
- In a food processor, add the garlic.Pulse the garlic to mince.
- Add the basil and pulse to break down the leaves.
- Add the olive oil and let the processor run for about 15-20 seconds.
- Seasons with Kosher Salt
- Alternatively you can omit the Kosher Salt and season with Parmesan. (add 2-3 tbsp to start) Pulse to combine. Taste and adjust with more cheese, remember you can always add more you can't take away.
Video
Notes
- If you are looking for the pesto taste without the nuts add the parmesan cheese instead of the Kosher salt.
- Make the Pistou the traditional method, it does not include nuts or cheese.
