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Authentic Pistou Recipe
Provence, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Pistou is a Provençal cold sauce much akin to the Italian pesto, except it does not include nuts and cheese. The traditional pistou recipe consists of only basil, garlic, olive oil, salt, and pepper. The sauce is best prepared by hand, traditionally in a mortar and pestle. Pistou is a key ingredient in soupe au pistou, a Provençal dish that resembles minestrone. It is eaten as a starter, spread on slices of bread, used as a dipping sauce, or added to other dishes, such as pasta, meats, fish, and vegetables.
Cooking tips
-
basil
Basil is notorious for bruising, so it should be handled with care. It's best to tear it. If you want to make it very small and do it fast, stack the leaves and roll them tightly into a cylinder, then chop them into strips using a chef's knife. -
garlic
Some chefs are proponents of removing the germ of the garlic. The germ is a shoot that's in the center of the garlic. If you have older garlic that's been sitting long, it pays to remove it, as leaving it will make for a harsh-tasting sauce. So, split the garlic down the middle and pull it out. -
traditional preparation
Pistou should be prepared manually in a mortar and pestle. The garlic should be pounded to mash into a paste, while the basil should be ground against the sides of the mortar. Remember to use those two motions when preparing the sauce. -
quick-make preparation
Food processors or blenders are not advised for preparing pistou. However, if you'd like to use one, here are things to be mindful of. First, place the bowl of the processor in the freezer for 1 hour to chill the blades, which prevents overheating the basil and changing its taste. -
variations
Although traditional pistou sauce only has basil, garlic, and olive oil as ingredients, variations exist. Hence, you will find recipes that employ cheese, particularly parmesan, breadcrumbs, tomatoes, potatoes, and vinegar or lemon juice. -
spinach
If basil is not in season or unavailable for some reason, you can use spinach instead. -
storage
Seal tightly and refrigerate so it doesn't brown. You can also freeze it. For easier portioning, using an ice cube tray might be ideal.
Larousse Gastronomique's Pistou
PREP 15min
READY IN 15min
The following is the traditional pistou recipe from Larousse Gastronomique, the famed French encyclopedia of gastronomy. The recipe calls only for basil, garlic, and olive oil.
Ingredients
1 bunch parsley
3 garlic cloves
200 ml (3/4 cup) olive oil
salt & pepper, to taste
Preparation
Step 1/4
Strip the leaves from a bunch of basil.
Step 2/4
Then, grind the basil leaves with three garlic cloves in a mortar and pestle.
Step 3/4
Slowly incorporate olive oil as you continue to crush the mixture to achieve the desired consistency.
Step 4/4
Season with salt and pepper to taste.
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