Pistou is the French version of pesto. As in Italy, it’s used with pasta or dolloped on soups or stews for additional flavoring. Make this sauce when herbs are plentiful, and freeze some for later. I like to freeze it in ice-cube trays; once the cubes are frozen solid, I transfer them to a sealable freezer bag or an airtight container and freeze for up to 1 month. Pine nuts are traditional, and walnuts are a good choice for a delicious hint of bitterness. But pecans give the sauce a rich, buttery flavor. Try it also with other herbs—parsley, cilantro, or even nasturtium leaves for a little spicy kick.

　　

Ingredients

makes about 1 1/2 cups

　　4 cups firmly packed fresh basil leaves (about 3 bunches), washed and dried

　　4 to 6 cloves garlic, finely chopped

　　1/2 cup pecans, pine nuts, or walnuts

　　3/4 cup grated Parmigiano-Reggiano cheese (about 2 1/2 ounces)

　　Coarse salt and freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　

Step 1

In the bowl of a food processor fitted with the metal blade, place the basil, garlic, pecans, and cheese; season with salt and pepper. Blend until smooth, scraping down the sides of the bowl as necessary. With the machine running, slowly pour in the olive oil until it is thoroughly incorporated and the mixture is smooth.

　　

Step 2

Store in the refrigerator in an airtight container for up to 2 days or freeze for up to 1 month.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.