French Pistou Sauce Pasta
If you don’t know it, the French Pistou is a Provençal sauce made from cloves of garlic, fresh basil, olive oil (and Parmesan, occasionally). It is quite similar to Ligurian pesto, but it omits pine nuts, which makes it most affordable and lets the basil really shine. It is creamy and so fragrant, and has nothing to envy from its Italian counterpart. Only 4 ingredients, 10 minutes, and incredible flavors… this French Pistou sauce is a must to have in your French repertoire. Traditionally, Pistou sauce is used to garnish…
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cloves garlic, peeled
- Pinch of salt, plus more to taste
- 2 cups (40 g/1 bunch) packed fresh basil leaves, torn/chopped (+ a few extra leaves for garnish)¼ cup (60 ml) extra-virgin olive oil
- ½ cup (50 g) Parmesan, grated (+ extra for garnish)
- Fresh ground black pepper, to taste
- 8-12oz pasta
Instructions
- 1
Step 1 - Using a large mortar and pestle or a food processor, pound/pulse the garlic to a paste with the salt. Add the basil leaves and pound/pulse them with the garlic until the mixture is a rough paste. Drizzle in the extra-virgin olive oil, and stir/pulse until combined. Stir in the grated Parmesan (if using). Season to taste with salt and black pepper.
- 2
Step 2 – Cook pasta of your choice (according to box’s instructions) and add 1 to 2 tablespoons of Pistou per pasta serving. Garnish with a few fresh basil leaves and grated Parmesan, and enjoy immediately.
- 3
Keep the Pistou sauce in a sealed jar in the fridge for up to 3 days.