Pistou image from Taste France Magazine
We recently made corn chowder for some of our customized prepared meal delivery clients. It’s good on it’s own. But we like to make things a little more ‘Zest'-y around here. So we took a cue from the French and added pistou to create a bright and herbaceous flavor explosion in every spoonful.
What’s that, you say…pesto?
No. Pistou.
Same thing, right?
Nope!
PISTOU VS. PESTO
While pistou and pesto are very similar and often confused, there are a couple of key differences that distinguish one from the other. Both are versatile, bright green condiments made of high quality olive oil, fresh basil, garlic and parmesan. The difference is in their origin and one key ingredient.
Pistou hails from the Provence region of France and was traditionally stirred into “Soupe au Pistou”, a rustic vegetable soup. Pesto on the other hand originated in Italy and was traditionally stirred into Minestrone soup and into hot pasta dishes. Pesto contains pine nuts, an important distinction in terms of flavor and allergens!
WHY PISTOU?
Both are equally delicious! But the reason why I recommend elevating your Spring cuisine with pistou over pesto is because it’s nut-free, making it more versatile in terms of flavor profile, safe for those with nut allergies, and easier on the wallet (pine nuts are $$$$)!
Try it for yourself! Use it as a stir-in to soups, pastas, and risotto, as a condiment on grilled vegetables, meat, poultry, fish and seafood. Add a dollop to hummus, whipped feta or Greek yogurt…the possibilities are endless!
PISTOU RECIPE - It’s soooo easy!
In a food processor combine 8 cups fresh basil with 2 clove of garlic, 1/2 cup extra virgin olive oil and 1/4 cup parmesan. Store airtight in the refrigerator for up to 1 week.