Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
servingsEasy
1 hr
By Mark Bittman
Published 2005
Pistou is a garlic-basil paste almost identical to pesto—the names in fact are the same, just in different dialects. In France it’s used less to dress pasta than to thicken soups while heightening their flavor. Pistou is usually passed at the table so your guests can add as much as they like.
Advertisement
Advertisement