BASIL SAUCE (PISTOU) RECIPE
(Italian ['pesto], Genoese ['pestu]) is
a sauce that originates in the city of
Genoa in the Liguria region of northern
Italy (pesto alla genovese). Pesto alla
genovese is made with Genovese basil,
salt, garlic, Ligurian extra virgin olive
oil (Taggiasco), European pine nuts (often
toasted) and a grated hard cheese like
Parmigiano Reggiano. Often Grana Padano,
Pecorino Sardo or Pecorino Romano) are
Provence pesto it is known as Pistou.
In contrast with the genovese pesto, pistou
is generally made with olive oil, basil
and garlic only: while cheese may
be added, usually no nuts are included.
is used in the typical soupe au pistou,
a hearty vegetable soup with pistou flavor.
Peso in the winter months is easy if you
start in September when there is plenty
of fresh basil around at a very reasonable
price.Several local Greenmarkets sell
large bushels for only $2. Using the below
method I find that a basil stock will
hold well into the winter months. All
that is then needed is to add the parmesan
cheese and pine nuts.