Preparing the Pistou
As a cornerstone of Provençal cuisine, pistou—a vibrant basil sauce akin to Italy's pesto genovese—elevates fresh pasta cooked al dente and tossed with cream. Derived from the Italian pestare (to pound in a mortar), this condiment blends fresh basil, garlic, Parmesan, and olive oil for unmatched aroma.
Difficulty: Easy (2/5)
Wash the basil leaves and pat dry, then coarsely chop. Peel and crush the garlic cloves in a mortar with a pestle.
Gradually incorporate the basil into the garlic to form a smooth paste. Drizzle in a bit of olive oil to moisten.
Whisk in the Parmesan with a fork, then emulsify the remaining olive oil quickly, like making mayonnaise. Season lightly with salt and pepper to let the basil shine.
Opt for small-leaf basil for superior fragrance over larger varieties. Use it ultra-fresh; dried, it loses potency, but chopped and stored in olive oil, it preserves well.
Tomato Coulis
This effortless Provençal coulis, bursting with sun-ripened tomato flavor, pairs perfectly with vegetables, pasta, or fish. No long simmering needed—it's the ideal way to capture peak-season tomatoes. Preserve extras in sterilized jars for year-round use.
Difficulty: Very Easy (1/5)
Blanch tomatoes briefly, peel, halve, seed, and crush the pulp.
Finely chop the onion, garlic, and shallot. Sauté in a splash of olive oil until translucent and lightly golden.
Add crushed tomatoes, bouquet garni, salt, and pepper. Simmer uncovered over medium heat for 20 minutes. Remove bouquet garni, pass through a sieve or fine mill, and adjust seasoning.
Serve hot or cold, enhanced with thyme, tarragon, or basil. For a quicker version: Blend peeled, seeded tomatoes with olive oil, basil, and a splash of white wine vinegar or lemon juice—serve chilled with poached fish.
Source: Les Cuisines Régionales de France. Provence. Editions du Fanal.
