Pistou (Pesto)

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Pistou Pesto

Not all pestos are made with pine nuts.  Those with pine nuts come from Italy.  This variation, sans pine nuts, has origins in Provence, France, where it is known as Pistou.

Pesto can sometimes be overwhelmingly rich. This version is one of my favorites because it is much lighter.  I don’t miss the pine nuts at all.  As with pesto, a little pistou goes a long way.  I recently made a small batch (roughly a fourth) and it was enough for a heaping plate of chicken pistou pasta.

Pistou (Pesto)
Prep time: 
Total time: 
Serves: 4-6
This French version of pesto is made without pine nuts. Compared to a more typical pesto, it is lighter yet just as flavorful.
  • 4 cups basil leaves
  • 2 garlic cloves
  • ¼ cup chicken broth
  • 1 Tbsp grated parmesan cheese
  • 1 Tbsp olive oil
  1. Mix all of the ingredients in a blender until smooth.
  2. Store the sauce in a sealed container in the refrigerator or freezer.
  3. Use the sauce in pastas or on pizzas.


Chicken Pistou Pasta

Recipe source: Cooking Light magazine

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