Pesto or Pistou
The basil is abundant, so it must be pesto time again! The recipe that I make is actually a "pistou" rather than a "pesto". Pistou is simply the French version of pesto and is traditionally made without nuts. I don't think I have ever had the pine nuts most pesto recipes call for on hand when I notice the basil needs a trim, so this style works well for me. It can still be used in all the same dishes and ways that the Italian favorite can.
Basil Pistou
- 2 cups fresh basil leaves, packed
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 fresh ground black pepper
- 1/3 to 1/2 cup good olive oil
- 1/2 cup Parmesan cheese
Rinse the basil leaves and pat dry on a clean towel. Place everything except cheese in the blender or food processor (Begin with only 1/3 cup olive oil and increase to 1/2 if necessary for desired consistency.) and pulse until the mixture forms a thick, smooth paste. Transfer pistou to a small bowl and stir in Parmesan cheese. This flavorful sauce can be stored in the refrigerator for up to two days or frozen for future use. It is best frozen in small 1 pint freezer bags or my favorite way, in ice cube trays. (Transfer the pistou-cubes to a freezer bag after frozen solid.) This way it is a snap to thaw out just a bit here and there.
Ways to Enjoy Your Pistou or Pesto
- Spread a thin layer over French bread (or other yummy bread) sliced length-ways. Add sliced fresh tomatoes, a dash of salt and a grind of pepper and top with mozzarella. Stick under the broiler until cheese is melted and bubbly.
- Toss with any warm pasta. Add other ingredients as desired.
- Stuffed Cherry Tomatoes: Cook orzo pasta and mix with pesto. Hollow out cherry tomatoes and drain on paper towels. Fill each with pesto pasta. (From The Summer Book
by Susan Branch)
- Here is another great pistou recipe and one for pesto.
Happy pesto / pistou making!
