Pistou Sauce Condiment
Pistou is a traditional French sauce from Provence, made with garlic, fresh basil, olive oil, and sometimes Parmesan cheese. This vibrant sauce is often compared to pesto, but without pine nuts, and it can be used in a variety of dishes. It’s perfect for drizzling over pasta, grilled vegetables, or even soups. With its simple ingredients, pistou brings a burst of Mediterranean flavor to any meal.
Servings: 1 cup
Calories: 289kcal
Ingredients
Yield 1 cup
- 6 cloves garlic, germ removed
- Salt and pepper, to taste
- 1 cup fresh basil leaves
- 0.5 cup freshly grated Parmesan, optional
- 0.5 cup olive oil, extra virgin
- Salt and freshly ground pepper, to taste
Instructions
- Make the Pistou in a food processor. Rinse the basil leaves and pat dry on a clean towel. Place the garlic, salt, pepper, and basil in the bowl of a food processor or blender and process to a paste. Mix in the Parmesan quickly. Slowly add the oil through the funnel of the lid and process again. Taste and rectify the seasoning if desired.
Video
Cooking Tips for Pistou Sauce Condiment:
- Use Fresh Ingredients: The flavor of pistou sauce relies heavily on the freshness of the basil and garlic. Always opt for the freshest herbs available.
- Control the Consistency: Adjust the amount of olive oil to achieve your desired sauce consistency. For a thicker sauce, use less oil; for a thinner, drizzle-friendly sauce, use more.
- Mortar and Pestle Option: While a food processor is convenient, using a mortar and pestle can enhance the flavor by gently crushing the garlic and basil, releasing more essential oils.
- Experiment with Cheese: While traditional pistou doesn’t always include cheese, adding Parmesan or Pecorino can add depth. Try both to see which you prefer.
- Season to Taste: After blending, always taste your pistou sauce and adjust the seasoning with salt and pepper as needed to elevate the flavors.
- Storage Tips: Store any leftover pistou sauce in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top to preserve its vibrant color.
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