Pistou, the vibrant and aromatic sauce hailing from Liguria in Italy and embraced by the south of France, is a celebration of fresh basil, garlic, olive oil, and Parmesan cheese. Unlike its cousin pesto, pistou traditionally skips the pine nuts, offering a purer, more herbaceous flavor that sings of summer.
This simple yet versatile sauce is incredibly easy to make at home, transforming simple dishes into flavorful feasts. Whether you’re tossing it with pasta, spreading it on crusty bread, or drizzling it over grilled vegetables, pistou adds a burst of freshness that will have you hooked from the first bite.
Making Your Own Pistou: A Step-by-Step Guide
Forget store-bought jars and embrace the joy of homemade pistou! It’s quick, easy, and allows you to tailor the flavors to your liking. Here’s how to create your own jar of sunshine:
Ingredients You’ll Need:
Main Ingredients:
- 2 cups fresh basil leaves, packed (about 2 large bunches)
- 2-3 cloves garlic, peeled
- 1/2 cup extra virgin olive oil, plus more for storing
- 1/4 cup grated Parmesan cheese (consider Pecorino Romano for a sharper kick)
- Salt and freshly ground black pepper, to taste
Optional Ingredients:
- 1 tablespoon lemon juice (brightens the flavors)
- Pinch of red pepper flakes (for a touch of heat)
Tools of the Trade:
- Mortar and pestle (for a traditional approach) or food processor
- Cheese grater (if using a block of Parmesan)
- Rubber spatula
- Airtight container for storing
Instructions:
- Prepare the Basil: Rinse the basil leaves under cold water and gently pat them dry with a clean kitchen towel or paper towels. Remove the leaves from the stems and discard the stems.
- Blend the Aromatics: In a mortar and pestle or the bowl of your food processor, combine the garlic cloves and a pinch of salt. Grind or pulse until a smooth paste forms.
- Incorporate the Basil: Add the basil leaves to the garlic paste, along with a pinch of salt and pepper. Gradually drizzle in the olive oil while grinding, blending, or pulsing until the mixture forms a coarse paste.
- Add the Cheese: Stir in the grated Parmesan cheese until well combined.
- Season to Perfection: Taste the pistou and adjust the seasoning with salt, pepper, and a squeeze of lemon juice, if desired.
- Storage: Transfer the pistou to an airtight container. To prevent oxidation, pour a thin layer of olive oil over the top. This will help preserve its vibrant green color and fresh flavor. Store in the refrigerator for up to 1 week.
