Fresh Pistou Recipe

The French Pistou is a classic vegan sauce made with basil and olive oil.

Pistou is a classic condiment from Provence. It uses basil, garlic, olive oil and salt.

Pistou is traditionally served with Soupe au Pistou. However, I love to pair Pistou with pasta, bread, steamed vegetables or grilled fish. You can use Pistou to add a burst of flavour to any dish.

Unlike Pesto, there are no nuts or cheese used in this relish. Where Pesto is a creamy paste, Pistou is slightly chunky.

Perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant too can indulge in Pistou. 

We love these dips Pesto Rosso, Homemade Chipotle Sauce, Homemade Russian Dressing too alot.

Contents:

• This Fresh Pistou Recipe and me
• Why MSK Fresh Pistou Recipe
• Let's start making Fresh Pistou
• For Your Questions
• Some Dips you will like
• Recipe card
• Pin for later

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Why MSK Fresh Pistou Recipe:

Make this recipe as

• Easy to make
• Delicious
• Flavourful
• Versatile
• Is vegan
• Is gluten-free
• Is nut-free

Let's start making Fresh Pistou:

These are the ingredients you will need. For quantities, please check the recipe card.

Ingredients:

• Basil
• Garlic
• Extra Virgin Olive oil
• Lemon/vinegar (optional)

Method:

Though traditionally Pistou is made using a mortar pestle. You can use the immersion blender or the small chutney jars of the Indian mixer.   I prefer to use my immersion mixer

This recipe can be scaled up or down as needed. Vary the taste with different herbs as suggested below.

I prefer to chop the leaves roughly before I start making Pistou.

Using a chutney jar:

• Add the basil, garlic and salt to the bowl. In case you are using lemon juice or vinegar, add it.
• Pulse a few times so that the leaves break down more.
• Open the mixer add the olive oil. Pulse again. Repeat.

Using the immersion blender or food processor:

• Add the basil, garlic and salt to the bowl. In case you are using lemon juice or vinegar, add it.
• Pulse a few times so that the leaves break down more.
• Let the mixer run and drizzle a tablespoon of olive oil.
• Drizzle oil till the pistou is smooth and sauce-like.

Using mortar and pestle:

• You will need to grind garlic and salt first. Grind until garlic is crushed and creamy.
• Add the roughly chopped basil leaves and crush leaves till you get a paste.  To preserve the lovely green colour of the basil add lemon juice or vinegar if used.
• Add a tablespoon of olive oil at a time and continue crushing till the pistou is smooth and sauce-like.

Substitutes:

• In place of basil consider using other herbs like parsley and mint.
• How about a combination of parsley and mint with basil.
• How about coriander leaves only.

Variations:

• As I mentioned before this recipe is highly adaptable. You can scale it up or down as you like.
• You can also vary the herbs try using parsley and mint with basil or just on their own.
• I plan to use coriander leaves next time.
• The garlic you may want to scale up or down.
• There are recommendations to add parmesan cheese, and/or feta.
• Use nuts like pine nuts, walnuts and almonds.

Equipment:

• A blender, food processor or mortar pestle of your choice
• Spoons
• Bowls

How to serve:

• If needed, adjust the seasonings and add a little more olive oil to thin the sauce.
• Use pistou just like pesto for garnishing and dipping.  On pasta, the pistou is more like spaghetti Aglio olio with a light olive oil-based flavour.
• Pistou is better as a  drizzle on bread as a garnish in soups, stews, salads and Caprese salads. In non-vegetarian foods, I will recommend shrimp and fish like salmon.
• For an Indian touch how about some pistou with kebabs, cutlets. I particularly love making chapati wraps with a generous helping of pistou smeared. I love my pistou with dosa, idli. (I know it sounds crazy but I love basil so I can eat it with anything).

How to store:

• In my place, I finish the entire bowl smeared on anything from chapati to khakhras. Bread to dosa so in my place storage is an issue because I cannot let go of the jar.
• But you can store the pistou in the fridge for about 4-5 days. I will recommend adding olive oil so that there is a layer on the sauce.
• To freeze  Pistou sauce follow the same method only store it in the freezer. Thaw before use.

This is an old recipe that I had posted on 05-05-2016. The horrible pictres and writeup needed a redo. SO updating this post as a part of Foodie-Redo Group where we redo our old posts.

For Your Questions:

Protips:

• Adding lemon juice or vinegar will keep the lovely green colour of the basil leaves intact.
• Another suggestion I liked and plan to use next time is blanching my herbs. Not only will the pistou last longer it will maintain the lovely green colour.

• To blanch leaves dip the leaves in boiling water for 30 seconds or till bright green. 
• Transfer immediately to an ice bath to stop the cooking and the colour is retained. 

• Cool the leaves and drain/ squeeze out the water.
• Use as needed.

Frequently Asked Questions:

• Are pesto and Pistou the same?

  

  Pesto, an Italian condiment is famous and is also produced commercially. A pesto contains basil, olive oil, garlic, pine nuts and cheese. 
   
  French Pistou, a lesser know condiment does not use nuts or cheese.
  

• Is garlic a must for making pistou?

  

  You can use a combination of herbs to vary the taste of pistou but garlic is a must. I will say start small. You can always add more garlic if needed.
  

Some Dips you will like:

Recipe card:

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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