|Pistou is the French version of pesto – the only differences are that there are no pine nuts and the Parmesan cheese is commonly replaced with coarse salt, making it safe for vegans.|
|Directions||Place everything in the food processor and process until smooth.
Alternatively, you can finely chop the basil and mix it with the other ingredients.
|Notes||After you pull the basil leaves off, save the stems to make basil oil.
Also see my pesto recipe.
Adapted from Donna Klein’s The Mediterranean Vegan Kitchen (read my review).
|Key to abbreviations and conversions|