Pistou I

Pistou I Recipe - Vegetarian French Cuisine

Region / culture: France | Preparation time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pistou is a traditional French sauce made with fresh basil, garlic, olive oil, and Parmigiano Reggiano. It is similar to pesto, but does not contain pine nuts. This flavorful sauce is often used as a topping for soups, pasta, and grilled meats.

History

Pistou originated in the Provence region of France, where it is a staple in traditional Provençal cuisine. The word "pistou" comes from the Provençal word "pistà," which means "to crush." This refers to the method of making the sauce by crushing the garlic and basil together in a mortar and pestle.

Ingredients

10 cloves of garlic
1 bunch of basil leaves
0.5 cup of extra virgin olive oil
a dash of salt
0.25 cup of parmigiano reggiano

How to prepare

Crush 10 cloves of garlic using a garlic press and place them in a mortar.
Add a pinch of salt and try to remove as many basil stems as possible.
Julienne the basil leaves.
Stir and crush the ingredients in the mortar, gradually adding the olive oil.
Continue stirring and add the Parmigiano until everything is well mixed.

Variations

Add pine nuts or almonds for a nutty flavor.
Use different herbs such as parsley, cilantro, or mint for a unique twist.
Substitute the Parmigiano Reggiano with Pecorino Romano or Grana Padano cheese.

Cooking Tips & Tricks

Use fresh basil leaves for the best flavor.

- Be sure to remove any basil stems before crushing the leaves.

- Gradually add the olive oil to the mortar while stirring to create a smooth sauce.

- Adjust the amount of garlic and Parmigiano to suit your taste preferences.

Serving Suggestions

Serve pistou as a topping for soups, pasta, grilled meats, or roasted vegetables. It can also be used as a spread on sandwiches or as a dip for crusty bread.

Cooking Techniques

The key to making a delicious pistou is to crush the garlic and basil together in a mortar and pestle. This releases the flavors and creates a smooth sauce. Be sure to gradually add the olive oil while stirring to emulsify the ingredients.

Ingredient Substitutions

If you don't have fresh basil, you can use dried basil, but the flavor will not be as vibrant. You can also substitute the Parmigiano Reggiano with another hard cheese such as Asiago or Romano.

Make Ahead Tips

Pistou can be made ahead of time and stored in an airtight container in the refrigerator for up to one week. Be sure to cover the surface of the sauce with a thin layer of olive oil to prevent oxidation.

Presentation Ideas

Serve pistou in a small bowl with a drizzle of olive oil and a sprinkle of freshly grated Parmigiano Reggiano on top. Garnish with a fresh basil leaf for a pop of color.

Pairing Recommendations

Pistou pairs well with a variety of dishes, including tomato soup, pasta with grilled chicken, or roasted vegetables. It also complements grilled fish or shrimp.

Storage and Reheating Instructions

Store leftover pistou in an airtight container in the refrigerator for up to one week. To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of pistou contains approximately 140 calories.

Carbohydrates

Pistou is low in carbohydrates, making it a great option for those following a low-carb diet. Each serving contains approximately 2 grams of carbohydrates.

Fats

The main source of fat in pistou comes from the extra virgin olive oil. Each serving contains approximately 14 grams of fat, most of which is heart-healthy monounsaturated fat.

Proteins

Pistou is not a significant source of protein, with each serving containing only 1 gram of protein.

Vitamins and minerals

Basil is a good source of vitamin K, vitamin A, and manganese. Garlic is rich in vitamin C, vitamin B6, and manganese. Together, these ingredients provide a variety of essential vitamins and minerals.

Alergens

Pistou contains dairy from the Parmigiano Reggiano cheese. It may also contain allergens from the olive oil. Be sure to check for any specific allergens before consuming.

Summary

Pistou is a flavorful sauce that is low in carbohydrates and a good source of heart-healthy fats. It provides essential vitamins and minerals, but is not a significant source of protein.

Summary

Pistou is a versatile sauce that adds a burst of flavor to a variety of dishes. With its fresh basil, garlic, and olive oil, it is a healthy and delicious addition to your culinary repertoire. Enjoy this traditional French sauce on soups, pasta, meats, and more for a taste of Provence.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Pistou. It was a hot summer day, and I had just returned from a trip to Provence, France. The vibrant colors of the markets, the delicious smells wafting from the cafes, and the warm sun on my skin had left a lasting impression on me.

While wandering through the bustling streets of a small village, I stumbled upon a quaint little cafe tucked away in a corner. The enticing aroma of fresh herbs and garlic drew me in, and I found myself sitting at a table with a bowl of steaming hot Pistou soup in front of me.

As I took my first spoonful, I was transported back to my childhood, when my own grandmother would spend hours in the kitchen, stirring pots of soup and filling our home with comforting aromas. The flavors of the Pistou soup were unlike anything I had ever tasted before - a perfect blend of basil, garlic, olive oil, and Parmesan cheese.

I knew then and there that I had to learn how to make this soup myself. I struck up a conversation with the cafe owner, a kind elderly woman with twinkling eyes and a warm smile. She told me that the recipe had been passed down through generations in her family, and she graciously agreed to teach me how to make it.

For the next few days, I spent my mornings in the cafe kitchen, watching and learning as the cafe owner guided me through the steps of making Pistou. She showed me how to chop fresh basil and garlic, how to blend them with olive oil and Parmesan cheese, and how to gently simmer the mixture until it was thick and fragrant.

I took notes diligently, jotting down every detail and asking questions whenever I didn't understand. The cafe owner was patient and kind, encouraging me to experiment and make the recipe my own.

By the end of the week, I had mastered the art of making Pistou soup. The flavors were just as rich and comforting as the soup I had tasted in that small village cafe, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Pistou soup for countless family gatherings, special occasions, and quiet evenings at home. Each time I prepare it, I am reminded of that fateful summer day in Provence, and of the kind cafe owner who shared her treasured recipe with me.

As I stir the pot of Pistou on the stove, the familiar scents of basil, garlic, and Parmesan cheese fill the air, transporting me back to that sunny afternoon in France. I am grateful for the memories and the connections that this recipe has brought into my life, and I look forward to passing it down to future generations, just as it was passed down to me.