Pistou

Basil, Parmesan, and Garlic Sauce

Preparation info

  • Makes 1½ cups 375 ml Sauce to Serve

    6 to 8

    • Difficulty

      Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Sea links between Italy and France have always been so easy that it is no surprise to find similar recipes all along the coastline. Pistou, pesto in Italian, is an example (pestare means “to pound”). The sauce was once pounded in a mortar, and a food processor has much the same effect of bruising the garlic and herbs to intensify their taste. In southern France, Pistou is served with roast lamb, as a dip for crudités, and with pasta, as well as the flavoring for a famous soup.