Basil Pistou (or Pesto)

There really isn't a lot of difference between pistou and pesto.  The first, is the French variation and most often does not contain pine nuts.  The second version, the one most of us are more familiar with, is the Italian version and usually does contain pine nuts or walnuts.  

My experience is the French version is more solid and less oily than the Italian version.   The French tend to use pistou to add a burst of flavour to a dish right before serving.  For example in Soupe Au Pistou, which is a very simple vegetable soup made from Summer's finest produce, a "quenelle" of pistou is placed at the bottom of the soup bowl and the soup poured over it.  More often than not, I see pesto used to flavour a pasta in Italian cooking.

A quenelle really is just a football shape of whatever - in this case pistou - and it is made by passing the ingredient back and forth between two spoons to create the shape.  I am not very good at it but I have tried to make my quenelle as well as I can.

Basil Pistou

2-1/2 cups  packed fresh basil leaves
1/2 cup grated Parmesan cheese, coarsely grated
pinch of salt and pepper
3-4 tablespoons olive oil
1 large clove garlic, chopped

1/4 cup pine nuts (optional but I like them)

Warm a small frying pan over medium heat.  Toast pine nuts in the pan once to heat, being sure to keep tossing them around until you start to hear them sizzle.  You want them slightly brown but not burnt, so don't walk away - this will only take a minute or two, I promise.  Once toasted remove pan from heat and set aside so nuts cool.

In the bowl of a food processor combine basil, Parmesan cheese, salt, pepper, garlic and 2 tablespoons oil.  Pulse well until combined.  Drizzle in remaining olive oil to aid in processing.  Continue to pulse pistou until well combined and relatively smooth with no large pieces of basil or cheese remaining.

Use right away or store in an airtight container or jar for up to 1 week.  Alternatively, you can freeze the pistou in ice cube trays, then store in a plastic bag until you need to add some herbaceous freshness to a dish.