Pesto or pistou?

20140527-140246-50566098.jpg Both, bien sur! When the basil in your garden grows bigger and bigger, you certainly need to bring it in and make a sauce. Everyone is familiar with the Italian pesto served on pasta…and the French pistou has many more uses. For example, you can make enormous quantities of it and freeze because it omits pine nuts and cheese. And, in fact, you can add those ingredients to thawed pistou to make pesto. Also, pistou, as it does not include parmesan, can be served with fish, and it is traditional to add it to vegetable soup. This recipe comes from Patricia Wells’ At Home in Provence: In a mortar or food processor, grind 2 cups of loose basil leaves and 4 cloves of garlic to a paste. Pour in half a cup of extra-virgin olive oil slowly until smooth. Taste and season. [To make pesto, add 2 tablespoons of pine nuts to the ingredients above before processing, and then stir in half a cup of freshly grated parmesan.] Truc (Tip): Freeze pistou (without nuts and cheese) in ice cube trays and seal in plastic bags for up to 6 months.


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