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.
Yield: ¾ cup
Time: 5 minutes
- food processor
- knife, bowl, and wooden spoon
- 1 c fresh basil, packed
- 2 cloves garlic, minced
- 2 T olive oil
- ¼ t coarse salt
- black pepper
Place everything in the food processor and process until smooth.
Alternatively, you can finely chop the basil and mix it with the other ingredients.
After you pull the basil leaves off, save the stems to make basil oil.
Also see my pesto recipe.
Adapted from The Mediterranean Vegan Kitchen, by Donna Klein