Pecan-Basil Pistou

Name: Pecan-Basil Pistou
Yield: makes about 1 1/2 cups
Ingredients: 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

December 9, 2011

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.

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