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Traditional Provençal Pistou Recipe: Cold sauce made with basil
Traditional Provençal Pistou Recipe: Cold sauce made with basil
-
Origin and Antiquity
The word “pistou” comes from the Occitan verb pistare, which means “to crush” or “to grind,” usually with a mortar.
Pistou is an ancient preparation rooted in Mediterranean traditions, and its origin probably dates back to Roman times.
As we know it today, it appeared in the Middle Ages in the countryside of Provence. -
Codified Traditional Pistou Recipe
Ingredients (for about 4 people):
-
2 large cloves of garlic (preferably violet garlic from Provence)
-
1 large bunch of fresh basil (leaves only, stems removed)
-
10 to 12 cl of extra virgin olive oil (preferably local)
Preparation:
Crush the garlic cloves in a mortar with a pinch of salt until you get a paste.
Add the basil leaves gradually while continuing to crush.
Pour the olive oil gradually while continuing to crush.
Once a smooth, aromatic paste is obtained, set aside.
Pistou is not cooked and should be added off the heat or directly on the plate. It can be kept refrigerated with a thin layer of oil to prevent oxidation.
-
Traditional Uses
Pistou is a versatile ingredient in Provençal cuisine. Here are some ways to use it:
-
In pistou soup, a signature dish of Provence, especially served in summer.
-
With pasta, as a condiment.
-
On toasted bread, as a spread.
-
Mixed with cold or warm vegetables, as a dressing.
-
Pistou Soup
This is the signature dish linked to this sauce. Pistou soup is made with garden vegetables (zucchini, tomatoes, green beans, white beans, potatoes), to which short pasta is added.
Pistou is incorporated at the end of cooking or directly in each plate. This dish is rustic, nourishing, and very convivial. -
What Pistou Does Not Contain in Its Codified Version
-
No cheese
-
No pine nuts
-
No lemon or cream
-
No dried vegetables or fruits
-
No cooking
-
No powerful blending: using a mortar and pestle is essential to preserve the taste and color.
-
Pistou in Culinary Heritage
Pistou is part of the oral and regional culinary heritage of Provence. Although there is no official label like an AOP, local culinary traditions and chefs have agreed on its simple and pure recipe:
garlic, basil, olive oil — and nothing else.
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Traditional Provençal Pistou Recipe: Cold sauce made with basil
-
Origin and Antiquity
The word “pistou” comes from the Occitan verb pistare, which means “to crush” or “to grind,” usually with a mortar.
Pistou is an ancient preparation rooted in Mediterranean traditions, and its origin probably dates back to Roman times.
As we know it today, it appeared in the Middle Ages in the countryside of Provence. -
Codified Traditional Pistou Recipe
Ingredients (for about 4 people):
-
2 large cloves of garlic (preferably violet garlic from Provence)
-
1 large bunch of fresh basil (leaves only, stems removed)
-
10 to 12 cl of extra virgin olive oil (preferably local)
Preparation:
Crush the garlic cloves in a mortar with a pinch of salt until you get a paste.
Add the basil leaves gradually while continuing to crush.
Pour the olive oil gradually while continuing to crush.
Once a smooth, aromatic paste is obtained, set aside.
Pistou is not cooked and should be added off the heat or directly on the plate. It can be kept refrigerated with a thin layer of oil to prevent oxidation.
-
Traditional Uses
Pistou is a versatile ingredient in Provençal cuisine. Here are some ways to use it:
-
In pistou soup, a signature dish of Provence, especially served in summer.
-
With pasta, as a condiment.
-
On toasted bread, as a spread.
-
Mixed with cold or warm vegetables, as a dressing.
-
Pistou Soup
This is the signature dish linked to this sauce. Pistou soup is made with garden vegetables (zucchini, tomatoes, green beans, white beans, potatoes), to which short pasta is added.
Pistou is incorporated at the end of cooking or directly in each plate. This dish is rustic, nourishing, and very convivial. -
What Pistou Does Not Contain in Its Codified Version
-
No cheese
-
No pine nuts
-
No lemon or cream
-
No dried vegetables or fruits
-
No cooking
-
No powerful blending: using a mortar and pestle is essential to preserve the taste and color.
-
Pistou in Culinary Heritage
Pistou is part of the oral and regional culinary heritage of Provence. Although there is no official label like an AOP, local culinary traditions and chefs have agreed on its simple and pure recipe:
garlic, basil, olive oil — and nothing else.