Pistou
Ingredients
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- 2 cups basil leaves – stems removed, loosely packed
- 3 cloves garlic – peeled
- 1/2 tsp coarse sea salt
- 1/2 cup extra-virgin olive oil
- 1/2 cup Parmesan cheese – finely grated (optional)
Instructions
1. Rinse and thoroughly dry the basil leaves, then remove any tough stems.
2. In a mortar, pound the garlic with the coarse sea salt to a smooth paste, 1–2 minutes.
3. Add the basil leaves a small handful at a time, pounding and turning until you have a smooth, fragrant paste with no visible leaf pieces, 5–7 minutes.
4. Gradually drizzle in the extra-virgin olive oil while working the pestle in small circles to form a glossy, spoonable sauce.
5. Stir in the Parmesan cheese (optional) until just combined; taste and adjust salt if needed.
6. Use immediately, or cover the surface with a thin film of olive oil and refrigerate up to 2 days. For longer storage, freeze in small portions.
Pistou is a bright, aromatic basil-and-garlic sauce from Provence, made by pounding fresh basil with garlic and olive oil into a thick, glossy paste. Its flavor is vivid and peppery from the raw garlic, with a grassy sweetness from basil and a silky richness from good olive oil. The texture should be cohesive and spoonable, ideal for finishing soups, tossing with pasta or vegetables, or spreading on grilled bread.
Historically, pistou takes its name from the Provençal verb meaning “to pound,” reflecting the mortar-and-pestle technique that defines the sauce. It is closely related to Italian pesto but traditionally contains no nuts and often omits cheese, especially when used to finish the famous Soupe au Pistou. Over time, many Provençal cooks have adopted the addition of grated hard cheese such as Parmesan or Gruyère, illustrating a living tradition that varies by household and season.