Provençal Pistou: Or, Abandon Pine Nuts All Ye Who Enter Here.

Pistou

Origin: France   Region: Provence

Genre: Sauce     Service: Cold

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Pistou, the verdant treasure of Provence, is remarkable stuff. Like its Genoese cousin to the East, the entomology similarly derives from the Italian origin word pestare (to pound or to crush- most notably with a mortar and pestle) and is likewise a sauce comprised chiefly of fresh basil, garlic, and olive oil. Unlike pesto, the French variation pistou (introduced by 19th century Genoese immigrants) is noticeably lacking the Mediterranean-influenced pine nut and contains a portion of tomato. 

The succulent French variant is a criminally neglected condiment most often served atop summer vegetable soups (Soupe au Pistou), pastas, and is surprisingly effective as a seafood garnish. Like the regionalism of its genesis, there are countless variations of pistou, and our example is by no means the authoritative version.  Comprised of 6 essential ingredients, Geek Gastronomique's simple pistou is terribly easy to prepare with a mortar and pestle (or in the white flag of a modern food processor).

 Combine 2 cups of fresh basil, 2 cloves garlic, 3/4 cup fresh grated Parmesan, 1/4 cup extra-virgin olive oil, sea salt, and a bit of tomato. Crush or process into a paste-like consistency and garnish with fresh pepper. Serve cold as spread, condiment, or drizzled atop hot soup.

Best employed atop a freshly ladeled summer soup, the composition of the pistou serves to slowly spread atop the surface, releasing its oils with a transcendent flourish of flavor. A thicker consistency (derived from a greater initial portion of basil) works best for crostini spreads, while the thinner for pastas and fish.

Share the majesty of pistou and experiment often with ratios to taste- it is rumored that the grande dame herself insisted on the inclusion of more tomato, and only a blasphemous hint of basil- who are we to disagree?