Makes about 3/4 cup
Pistou is the subtly different French version of pesto, the fragrant Italian herb paste. While pesto typically includes nuts, pistou may or may not. The key ingredients for both are basil, olive oil, garlic, and cheese. In fact, the first version of pistou was essentially a cheese paste—basil may have been a later addition.
Ingredients
- 1 cup chopped fresh basil leaves
- 1/2 cup grated Parmigiano-Reggiano
- 2 garlic cloves, chopped
- 1/3 cup olive oil, plus as needed
Directions
- Purée the basil, Parmigiano, and garlic to a fine paste in a food processor or blender.
- With the machine running, add 1/3 cup of the olive oil in a thin stream. Scrape the sides of the bowl or blender jar as necessary. Purée until the oil is completely incorporated.
- The pistou is ready to use now. To hold for later use, pour a thick layer of olive oil over the surface and store it in a covered container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
