Pistou is a sauce made from garlic, fresh basil and olive oil. It is a common condiment from the Provence region of France and from Italian regions, and can be served with pasta dishes, as a spread for bread, or on anything you like.
I have a video below that shows how easy it is to make, but first…
I make a half gallon of pistou every two weeks in the summer, as I prune the herb garden. I use some immediately, give some away, and freeze the rest for the fall and winter months. We always have pistou on hand, especially for grilled meats and vegetables.
I just made an impromptu pistou. While the core ingredients in this version are consistent – garlic, basil, olive oil, salt and pepper — I also included a few other herbs that needed to be picked from the garden anyway, including some oregano, sage and thyme. I also added some walnuts.