Click below for more details, including a link to the dish above...
Some recipes for pistou include parmesan cheese, making it a very close relative of pesto. The difference between the two (other than the fact that one is French, the other Italian) is that pesto includes pine nuts; pistou does not.
The name comes from the Provencal word for "pounded," since it is traditionally made by grinding the ingredients together with a mortar and pestle. You can also use a food processor.
We usually see pistou listed as a garnish for Soupe au Pistou, a light vegetable soup with the basil sauce drizzled on top or stirred in at the end. But this time of year, if you have big bunches of basil that need to be used, you could put pistou on pasta, toast, sandwiches, or eggs, like in the recipe above:
- Poached Eggs and Parmesan Cheese over Toasted Brioche with Pistou, from Bon Appétit
Related: Recipe: DIY Sage Pesto
(Image: Sang An for Bon Appétit)