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of them. If left overnight, the pistou in the soup will infuse with the other flavours and
overwhelm them. So, seize the moment! Invite a few friends round as soon as you’ve

cooked it and gobble it up all in one go.

A few notes on the pistou

It’s much like pesto but not
Pistou is a luscious basil and garlic paste that’s similar to the Italian pesto sauce. The main
difference between the two is that pistou doesn’t contain pine nuts. Like pesto though,
pistou keeps really well in a jar in the fridge and can be used to add a new level of
deliciousness to a whole lot of things like sandwiches, salads and even cold meats. Can’t get
enough of it? Consider doubling up the recipe so you can enjoy it for a whole week rather
than a day or two.

The pestle and mortar
Traditionally, pistou is made by hand in a pestle and mortar. This tool is so central to French-
style cooking that in Provence, you’ll find a marble or granite mortar bowl built into the top
of courtyard steps behind every classical “mas” or house. These built-in bowls were used by
house cooks to grind fresh spices and crush dried corn and chickpeas into flour, or to make
pistou.

Nowadays, most French households use a tabletop pestle and mortar to crush and pound
ingredients. Many other households use a food processor instead, which gets the job done
even quicker. But, if you want to get maximum enjoyment out of the process and feel like
an authentic French chef, we’d recommend you do it by hand.

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