Basil Pistou

Basil Pistou: The French Cousin of Pesto You Need to Try

Looking to elevate your dishes with a burst of fresh, herbaceous flavor? Basil pistou is the answer. This simple yet aromatic sauce from Provence, France, shares it’s roots with Italian pesto but offers its own unique flair. Whether you're making soups, spreading it on crusty bread, or tossing it with pasta, pistou is a delicious way to enjoy fresh basil.

Let’s explore what makes pistou different from pesto, the ingredients you need, how to make it at home, traditional uses, tasty variations, and more.

Basil Pistou Ingredients

Creating pistou requires only a few fresh, high-quality ingredients:

🧄 Ingredients:

• Fresh basil leaves – Fragrant and tender; avoid any yellowing or wilting.
• Garlic – Fresh garlic gives pistou its signature taste; adjust the amount for a milder taste.
• Extra virgin olive oil – Use the best quality you have; it’s the base of the sauce.
• Salt– Sea salt helps balance the flavors.

Optional:

• Lemon zest – A pinch can add subtle freshness.
• Grated cheese (non-traditional) – Some modern recipes add cheese for richness, though it’s not authentic.

📝 Note: Because pistou is uncooked, ingredient quality is key. Fresh basil and a fruity olive oil make a big difference.

👨‍🍳 How to Make Basil Pistou (2 Ways)

Whether you want to go traditional or modern, there are two easy methods for making pistou: using a food processor for speed or a mortar and pestle for a more traditional texture.

🌀 Method 1: Food Processor (Quick & Easy)

1. Add garlic and salt: Place garlic and salt into the food processor. Pulse until finely chopped.
2. Add basil: Add the basil leaves and pulse again until a coarse paste forms.
3. Drizzle in olive oil: With the machine running (or pulsing), slowly add olive oil until the pistou is smooth and well combined.
4. Taste and adjust: Add more salt or oil if needed.

🪨 Method 2: Mortar & Pestle (Traditional)

1. Crush garlic and salt: Use a mortar to mash garlic and salt into a smooth paste.
2. Add basil gradually: Add basil leaves a handful at a time, grinding until they form a thick green paste.
3. Drizzle in olive oil: Slowly incorporate olive oil while continuing to mix with the pestle.
4. Taste and adjust: Season to your liking.

👩‍🍳 Traditionalists swear by the mortar and pestle method for its deeper flavor and rustic texture, but both versions are delicious.

Basil Pistou Variations to Try

Want to put your own spin on pistou? Here are some delicious variations:

• Add cheese – Parmesan or Pecorino for a richer, creamier version.
• Use other herbs – Try parsley, arugula, or even cilantro for different flavor profiles.
• Lemon zest – Adds a fresh, citrusy kick.
• Spicy pistou – A pinch of red pepper or piment d’espelette for heat.

These variations let you customize pistou to match your dish—or your cravings.

Why You Should Make Basil Pistou at Home

Basil pistou is an essential sauce for any home cook. With just a handful of ingredients, you can create a versatile, dairy-free, nut-free sauce that packs a flavorful punch for a variety of dishes. Whether you're staying traditional with soupe au pistou or experimenting with modern twists, this simple Provençal staple deserves a spot in your recipe rotation.

Try it today and bring the sunny flavors of Southern France to your kitchen.

More French Recipes:

• Tian Provencal
• Provencal Tomatoes
• Provencal Vegetable Soup

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Yield: 12 servings

Basil Pistou

Prep Time: 10 minutes

Total Time: 10 minutes

This classic French basil pistou is a simple, flavorful sauce made with fresh basil, garlic, and olive oil—no cheese, no nuts, just pure Provençal flavor. Perfect for soups, pasta, and more!

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Ingredients

• 3 ounces/85g fresh basil leaves (washed, and well dried)
• 2 small garlic cloves, peeled (adjust to taste)
• ½ cup/120ml extra virgin olive oil
• ½ tsp fine sea salt (or to taste)
• (Optional: a small pinch of chili flakes or lemon zest)

Instructions

Method 1: Food Processor (Quick & Convenient)

1. Add garlic and salt: Place the peeled garlic cloves and salt into the food processor. Pulse until finely chopped.
2. Add basil: Add the basil leaves. Pulse until the mixture forms a coarse paste, scraping down the sides as needed.
3. Drizzle in olive oil: With the processor running (or pulsing), slowly pour in the olive oil until the pistou is smooth and well combined.
4. Taste and adjust: Add more salt, garlic, or olive oil to reach your desired flavor and consistency.

Method 2: Mortar & Pestle (Traditional & Textured)

1. Mash garlic and salt: Place peeled garlic and salt in the mortar. Use the pestle to grind into a smooth paste.
2. Add basil gradually: Tear basil leaves slightly and add them in batches. Pound and grind until broken down into a coarse paste. Take your time—this step builds texture and flavor.
3. Incorporate olive oil: Slowly drizzle in the olive oil, working it into the basil mixture with the pestle until a thick, emulsified sauce forms.
4. Adjust seasoning: Taste and adjust with more salt or oil if desired.

Notes

How to Use Pistou

• Soupe au Pistou: Stir into vegetable soup just before serving.
• Pasta: Toss with warm pasta for a quick, vibrant dish.
• Spread: Serve on toast, baguette slices, or sandwiches.
• Veggies: Drizzle over grilled vegetables or roasted potatoes.

Make-Ahead:

Pistou can be made ahead and kept in the fridge for up to a week.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 83Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 97mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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