Pistou
Inside: The difference between pesto and pistou, how to make it in the food processor or a mortar and pestle and ways to use it in everyday dishes for a lip-smacking flavor boost.
This homemade pistou recipe is based on the classic French recipe. Made in minutes with fresh basil, garlic, and a chunk of real Parmigiano Reggiano, this version gets a flavor boost from lemon, plus a subtle hint of spice. It’s bold, bright, and incredibly easy to make in the food processor in 10 minutes—perfect for stirring into soups, tossing with pasta, or spooning over grilled veggies and protein.
I love fresh summer basil and use it on a weekly basis to jazz up salads like this Antipasto Pasta Salad or for making a variety of pesto recipes–from the classic Pesto with Pine Nuts to a more robust Basil Walnut Pesto and Italian-inspired Pistachio Pesto.
But pesto and pistou aren’t the same thing.
Pistou is similar to pesto…
but
without
nuts.
The beauty of this Provençal recipe is that it’s packed with fresh herbs, garlic, and nutty Parmesan, but skips the pine nuts—making it incredibly versatile. Use it as a spread, a sauce for salmon dinner recipes, or swirl it into soups and stews, where it melts in and adds deep, savory flavor.
My version also adds a level of brightness and heat (but if you prefer a classic French pistou, consider them optional).
Why this recipe works:
- Bold, balanced flavor – Lemon juice and zest add brightness, while crushed red pepper gives just enough heat to keep things interesting.
- No grating required – Toss a chunk of Parmigiano Reggiano in the food processor to save time.
- Fresh and versatile – Made with simple, wholesome ingredients like basil, garlic, Parmesan and olive oil, this combo pairs with nearly everything.
- Quick and easy – Comes together in under 10 minutes with minimal cleanup, thanks to the food processor.
- A modern twist on tradition – Inspired by the classic French pistou but with a citrusy, spicy edge that makes it stand out.
Ingredients for Pistou:
- Fresh Basil–If you have an herb garden, this is a great way to use up the bounty; otherwise, pick up a large bunch from your farmers market.
- Garlic–I recommend chopping it fresh for the most flavor. Depending on the size, you’ll likely need 2-3 cloves garlic.
- Parmigiano Reggiano–I recommend using a chunk of whole Parmesan cheese to grate in the food processor. Don’t use shelf stable grated parmesan as it’s not pure cheese and is augmented with wood-pulp.
- Lemon–you’ll need lemon zest as well as juice. I recommend using a microplane.
- Crushed Red Pepper Flakes–this is optional, so if you are spice sensitive you can omit.
- Kosher Salt–I use Diamond Crystal Kosher Salt which is less salty by volume than Morton’s. If you have Morton’s, cut back by about half.
- Black Pepper–just a pinch and don’t go overboard. As it processes in the pesto, black pepper actually tastes stronger.
- Extra Virgin Olive Oil–it doesn’t have to be top quality, use your everyday brand.
Step-by-step instructions:
- Place a chunk of Parmigiano Reggiano in a food processor and pulse until it’s finely ground.
2. Add fresh basil leaves and roughly chopped garlic to the cheese.
3. Pulse until the basil and garlic are finely minced.
4. Add the lemon zest, lemon juice, kosher salt, black pepper and crushed red pepper to the food processor and pulse to combine.
5. With the processor running, drizzle in the extra-virgin olive oil until the mixture comes together to form a thick sauce. Taste for seasonings and adjust as necessary according to your tastes.
6. The basil pistou can be used immediately or stored in a resealable glass jar in the refrigerator for later.
Pro-Tips:
- To prevent oxidation, transfer the pistou to a glass jar and even out the surface with the back of a spoon. Drizzle olive oil over the basil sauce to cover; this will prevent exposure to air and keep it bright green.
Swaps and Variations:
- Skip the heat by omitting the crushed red pepper flakes.
- Swap Pecorino Romano for the Parmigiano Reggiano, which comes from outside the Emilia-Romagna region in Italy, but is made in the same method and is slightly less expensive.
- For a deeper herbal quality, add a bit of fresh thyme leaves, parsley or mint.
- For a bold summer side, grill sliced onions, zucchini and summer squash and serve with a drizzle of pistou.
FAQs
Pistou and pesto are similar, but pistou doesn’t contain pine nuts or any nuts.
Literally pistou translates to pesto, but French pistou is nut-free.
You can use this as a spread on crackers, crostini, and sandwiches, as a sauce for chicken, fish, and pasta, or as a flavor enhancer for soups and stews to add a bright, herbal flavor.
Storage:
- Refrigerate the sauce in a glass jar with a resealable lid for up to one week.
- To prevent oxidation, pour a layer of extra-virgin olive oil over the surface, ensuring it’s sealed and no air can penetrate it.
Freezing:
- You can freeze pistou for up to 3 months.
- To freeze, I recommend using ice cube trays for portioning purposes. Standard cubes measure 2-3 tablespoons per, so it’s a convenient way to store and use just what you need. Freeze until set, then transfer to a freezer-safe, resealable bag to store.
- Remove one to two pistou cubes at a time (depending on your needs), defrost thoroughly, and stir well before use.
Ways to use pistou:
- Serve over summer tomatoes with burrata or fresh mozzarella cheese.
- Tossed with boiled or steamed potatoes for a tasty side dish straight from the South of France.
- Coat steamed green beans with a spoonful of this tasty summer side for a side dish similar to these Italian Green Beans.
- Garnish a pot of white beans with a swirl of pistou.
- Perk up steamed carrots with a bit of the basil herb sauce.
- As a flavorful spread for sandwiches.
- As a garnish for soupe au pistou or Italian minestrone to add a light freshness.
- Tossed with cooked pasta for a simple vegetarian meal.
- Added to a standard lemon vinaigrette for an herbal punch.
- As a topping for simple poached chicken, pan-seared ribeye and baked swordfish.
Pistou
SPECIAL EQUIPMENT:
- Food Processor OR
- large mortar and pestle
INGREDIENTS:
- 4 cups packed basil leaves
- 1½ ounces Parmigiano Reggiano or ¾ cup of grated parmesan
- 1 tablespoon garlic about three medium-large cloves
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes optional
- pinch black pepper
- ½ cup extra virgin olive oil plus extra for storage
DIRECTIONS:
- Place 1½ ounces Parmigiano Reggiano in the bowl of a food processor and pulse until it's finely grated and resembles coarse sand.
- Add 4 cups packed basil leaves and 1 tablespoon garlic , roughly chopped to the parmesan and pulse until the basil and garlic are finely minced.
- Add 1 teaspoon lemon zest, 1 teaspoon lemon zest, 1 tablespoon lemon juice, ¼ teaspoon red pepper flakes, and a pinch black pepper and pulse to combine.
- Drizzle ½ cup extra virgin olive oil into the basil mixture while processing, until the mixture comes together as a thick sauce. For thinner pistou, drizzle in 2-4 more tablespoons of olive oil to your tastes.
FOR A MORTAR AND PESTLE:
- Use a large mortar and pestle and start with some grated parmesan cheese to add texture and help the mortar break down the garlic and basil. Add a small handful of basil at a time and work it with the pestle to grind and blend until it's all very finely ground.
- Add the remaining ingredients except for the oil and continue to blend until it's a cohesive mixture.
- Slowly blend in the oil until it's incorporated and emulsified. Transfer to a jar.
RECIPE VIDEO:
NOTES:
- To store the pistou, transfer the sauce to a glass jar with a tight-fitting lid.
- Even out the top with the back of a spoon and drizzle olive oil to cover any exposed sauce.
- Seal the jar and refrigerate for up to a week.
NUTRITION:
Pin It For Later!
Tried this over a piece of baked tilapia tonight and it was delicious.