Yes, this is a recipe using Pistou, the French twin of Italian Pesto! Pistou’s ingredients are fresh basil, garlic, olive oil and a dash of salt – pine nut free! It is now apparently common to see it made with Parmesan or other cheeses. The word pistou is derived from the latin pestare which means to pound the ingredients together using a mortar and pestle. This pistou is vegetarian, vegan, plant-based, dairy-free and gluten-free for anyone with dietary restrictions or who just likes to eat healthy!
I had some basil that was starting to flower as it always does towards the end of the summer. The green flower in the center will eventually turn white or purple and become tall if left to grow. Even though I have been diligent about picking the leaves there does come a time when basil’s life cycle is nearing its end. In the beginning of its flowering the leaves are still edible. If the flower is left to grow the leaves will gradually become bitter. So – pinch, pinch, pinch!
I have made a lot of pesto over the years but never have made pistou. So when I was looking through The Epicurious Cookbook by Tanya Steel & The Editors of Epicurious (2012) I ran across this refreshing end of season salad. Green beans – basil – red onions – lots of garlic – yes!
Green Bean and Red Onion Salad with Pistou
Make this Pistou to taste – I have adapted Epicurious’ recipe
- fresh basil leaves – 1 to 2 cups
- fresh parsley to help preserve the color of the basil – optional
- garlic cloves, minced to taste
- enough oil to bring the ingredients together, a tbsp. at a time
- dash of fine sea salt
- freshly grated Parmesan or Gruyere to taste – optional
Combine all the ingredients using a hand immersion blender or mortar and pestle. Don’t use a small food processor like I did (oops) as the amount is too small. Can be stored covered for 6 hours in the refrigerator. It can also be frozen in small portions.
If you are worried about your basil turning “brown” blanche the basil first for 30 to 60 seconds. Then plunge the basil into ice water. Once cool squeeze out as much water as possible. I ate the salad the next day and the basil was fine even though I did not blanche the leaves.
Salad:
- fresh green beans, trimmed
- red onion slices
Prepare the beans and cook in boiling, salted water for about 6 minutes or to taste. Drain in a colander and then transfer to a bowl of ice water to stop cooking. Drain again and pat dry. The beans can be wrapped in paper towels and placed inside a bag and stored in the refrigerator for up to 24 hours.
Toss the beans, onions and pistou; season with salt and pepper.
Recipe by cookingwithauntjuju.com
There are many other ways to use pistou: in soups, a dip for bread, drizzle over tomatoes and other salads, try it on seafood such as shrimp and salmon or steamed vegetables and even pasta. I would prefer pesto with my pasta! The best known use is in Soupe au Pistou. I might try this soup soon since many vegetables such as tomatoes and basil are still fresh here in Michigan.
I do like my green bean salads:
Fingerling and Green Bean Salad
New Potato and Green Bean Salad
Three Bean Salad with Red Wine Vinegar
Grilled Shrimp and Green Bean Salad with a Basil Vinaigrette
This looks super healthy! The salmon looks great too!
It is healthy and you can prepare the beans and pistou ahead of time and then assemble it when you’re ready to serve. My favorite salmon recipe with an Asian twist 🙂
Such glorious basil! 🌿🍃
I have to use it on a regular basis now as all the stems want to flower. Will hate to see the season end 🙁
I feel your pain. 🪴
Such a tasty, healthy and aromatic salad! How great you have such fresh basil, even at the end of summer. 🙂
You’re absolutely right – between the basil and the garlic – great aromas in my kitchen. As I mentioned I pinch, pinch, pinch and of course use it it recipes !
oh but i love pine nuts! was it your choice or the recipe didn’t include them?
I like them too but “pistou” is French made without pine nuts. It’s very different from “pesto” which is Italian and has pine nuts as I tried to explain. The consistency, taste, etc. are not quite the same. I love them both 🙂 You can certainly make pesto if that’s what you prefer.
This is absolutely fantastic! I just wish I knew how to keep pesto from oxidizing.
From my blog here are a number of ways to keep pesto green https://cookingwithauntjuju.com/2015/08/02/cooking-tidbits-keeping-pesto-green/ I also mentioned one way in my recipe 🙂
Thanks! The parsley has never worked for me. The butter and lemon are interesting!
Blanching the leaves would be a good idea – I frequently blanch green veggies such as broccoli, snow peas, etc. to set the green color. I can’t recall having any issues except it turned a little darker green – enough oil on the leaves helps I know.
I tried that once just to have a basil oil around, but that seems to diminish the flavor. I’ll just keep experimenting!