Wise to the Word: Pistou
Pistou (pees TOO)
A mixture of crushed basil, garlic, tomatoes and olive oil, and sometimes cheese. It’s the French version of pesto, but without nuts.
Pistou is a common condiment in the Provence region of France, and it can be served with pasta or as a spread for bread. But it’s most associated with “soupe au pistou,” which is soup made with summer vegetables and white beans, seasoned with a dollop of pistou.
2-3 cloves crushed or pressed garlic
1/2 teaspoon kosher salt
4 cups (packed) basil leaves
1/3 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Purée in small food processor until smooth paste forms. If needed, add more oil. Variation: Add 1 or two plum tomatoes and reduce oil to 1/4 cup.