Pistou and pesto are saucy cousins from neighboring regions, and they do contain many of the same elements: basil, olive oil, garlic, salt. But there are, traditionally, a few key differences.

olive oil from local groves, aged Parmigiano-Reggiano, pecorino cheese, pine nuts from stone pine trees, and garlic. Today, while countless variations of pesto exist worldwide, traditional Pesto ...

In a food processor, combine the basil, Parmesan, and minced garlic. Pulse until finely chopped. With the processor running, drizzle in 3/4 cup of olive oil (if desired) until the mixture is ...

The first shoots of wild garlic usually appear in March and ... Now add the cheese and the olive oil and pulse again until you reach the desired texture. Season the pesto generously with salt and ...