Pistou v.1 and v.2

Like so many things French, you can find more than one “vrais” (real, true) recipe for soupe au pistou, and the basil paste that gives it its name. Some have tomatoes, some not. A few have cheese. Most do not. None have nuts. That I have seen so far. Since I first learned pistou without tomatoes, that iteration will be v.1.

INGREDIENTS:

30 basil leaves

2 cloves garlic, peeled and chopped

¼ cup olive oil

Salt to taste

¼ cup grated parmesan-optional

METHOD:

Using a mortar and pestle: Add a pinch of salt to the mortar, then some basil and pulverize. Continue until all the leaves are pulped. Add the garlic and crush to a paste. Drizzle in the olive in a thin steady stream while stirring with the pestle until a slightly wet paste forms. Season with salt and then stir in the cheese if you wish. Store with a drizzle of oil on the surface to prevent oxidation.

In a food processor: Add the garlic, a little salt, and some olive oil to the workbowl. Pureé 30 seconds, then scrape down the sides. Tear the basil leaves and drop them into the paste with a little oil. Pulse several times and then scrape down the sides. Continue pulsing and scraping, adding oil to facilitate and get to the right texture, until you get the texture you want. Season with salt, pulse, and the add cheese if using. Pulse only a few times if adding the cheese. Pureé too much and the cheese will melt. Store as above.

Pistou v.2

INGREDIENTS:

30 basil leaves

2 cloves garlic, peeled and chopped

2 San Marzano, or other ripe red medium small tomatoes

¼ cup olive oil

Salt to taste

¼ cup grated parmesan-optional

METHOD:

Halve tomatoes at the equator and remove and discard seeds. Use the large hole of a grater to grate the tomatoes over a strainer set over a large bowl. Grating leaves behind the skin of the tomato.

If using a mortar and pestle, proceed as above, adding the tomatoes and crushing them some more before adding the cheese to the pistou. If using a food processor, add the tomatoes before adding in the oil. Add the oil, then the cheese.

Store as above.

Chef’s Notes: Use for Soupe au Pistou, of course, or on fish or chicken, pasta or baked potatoes.

Yield: 2 cups or more

Source: Chef Andrew E Cohen