The Ultimate Guide to Pistou

Updated 5/27/26

Discover the simplicity of traditional pistou sauce—a vibrant blend of fresh basil, garlic, and olive oil. Elevate your dishes with this classic French condiment.

Experience a symphony of flavors with Pistou paired with Roasted Eggplant, Peppers, Tomatoes, Zucchini, and Onions—a dish that embodies the essence of Provencal cuisine.

• Save

The roasted vegetables, with their tender textures and caramelized edges, mingle harmoniously with the herbaceous and garlicky notes of the vibrant pistou sauce. This medley of ingredients creates a dish that is not only visually appealing but also bursting with fresh, wholesome goodness.

The beauty of pistou lies in its simplicity and versatility. You can whip up a batch in no time and use it in countless ways. Stir it into soups for a burst of fresh flavor, toss it with pasta for a quick and tasty meal, or spread it on bread as a delightful appetizer. Its fresh, herbaceous taste can liven up almost any dish.

Whether you’re hosting a fancy dinner or just looking to elevate your everyday meals, pistou is a wonderful addition to your culinary repertoire. Fresh, aromatic, and incredibly easy to make, it's a little splash of Provence that you can bring to your kitchen anytime.

• Save

Pistou with Roasted Eggplant, Peppers, Tomatoes, Zucchini, and Onions, the dish is typically enjoyed as a main course or a side dish where the roasted vegetables are coated or mixed with the pistou sauce. It's not commonly eaten just the sauce alone. This flavorful combination of roasted vegetables and the herbaceous Pistou sauce creates a delicious and wholesome meal that can be served on its own or accompanied by crusty bread, rice, or a simple green salad. This way, the dish offers a balanced and satisfying medley of flavors and textures.

In addition, using pistou is a fantastic way to add vibrant flavor to a variety of dishes. Here are some simple and delicious ways to incorporate pistou into your meals:

1. Stir into Soups:

• Add a dollop of pistou to vegetable soups, minestrone, or any broth-based soup just before serving. It adds a fresh, herbal punch that brightens up the flavors.

2. Toss with Pasta:

• Mix pistou with hot pasta for a quick and flavorful meal. You can add roasted vegetables, grilled chicken, or shrimp for a more substantial dish.

3. Spread on Bread:

• Use pistou as a spread on toasted baguette slices or crostini for a simple yet delicious appetizer. It's perfect on its own or topped with a slice of fresh tomato or mozzarella.

4. Enhance Grilled Meats and Fish:

• Use pistou as a marinade or finishing sauce for grilled chicken, fish, or steak. The fresh basil and garlic flavors complement the smoky char from the grill beautifully.

5. Top Your Salad:

• Drizzle pistou over mixed greens, grain bowls, or caprese salad for an extra layer of flavor. It pairs well with a variety of salad ingredients and can even act as a light dressing.

6. Mix into Risotto:

• Stir a spoonful of pistou into risotto just before serving. It adds a burst of fresh basil flavor that pairs wonderfully with the creamy rice.

7. Use as a Dip:

• Serve pistou as a dip for fresh vegetables, breadsticks, or even as a part of a charcuterie board. It's a delightful option that adds a pop of color and flavor.

8. Garnish Pizza:

• After baking, drizzle pistou over your pizza to give it a fresh, aromatic finish. It works especially well with classic Margherita or vegetable-topped pizzas.

Pistou is incredibly versatile, so feel free to get creative and experiment with different ways to incorporate it into your cooking. With its vibrant taste and easy preparation, it’s a great addition to countless dishes!

Prep Time: 20 minutes
Cooking Time: 25-30 minutes
Servings Yield: 4 servings

• Save

INGREDIENTS

To make Pistou with the additional ingredients of eggplant, peppers, tomatoes, zucchini, and onions, you will need the following ingredients to create a delicious and flavorful dish:

Additional Ingredients:

• 2 small to medium eggplants (aubergines), diced
• 2 bell peppers (any color), diced
• 4 ripe tomatoes, diced
• 2 medium zucchinis, diced
• 1 large onion, diced
• Olive oil for cooking and roasting
• Salt and pepper to taste
• Optional: herbs like thyme, rosemary, and bay leaf for seasoning

By incorporating these ingredients, you'll be able to create a delightful and wholesome dish that combines the flavors of the classic pistou sauce with the richness of the roasted vegetables.

DIRECTIONS

Here are the step-by-step instructions to make a flavorful Pistou with Eggplant, Peppers, Tomatoes, Zucchini, and Onions:

Instructions:

1. Prepare the Vegetables:
   • Dice the eggplants, bell peppers, tomatoes, zucchinis, and onions into uniform pieces to ensure even cooking.
2. Roast the Vegetables:
   • Preheat the oven to 400°F (200°C).
   • Place the diced vegetables on a large baking sheet.
   • Drizzle with olive oil and season with salt, pepper, and any herbs of your choice (such as thyme, rosemary, or bay leaf).
   • Toss the vegetables to coat evenly with the oil and seasoning.
   • Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
3. Prepare the Pistou:
   • While the vegetables are roasting, prepare the classic pistou sauce following the instructions provided earlier in this conversation.
4. Combine Vegetables with Pistou:
   • Once the vegetables are roasted and tender, remove them from the oven.
   • In a large bowl, combine the roasted vegetables with the prepared pistou sauce.
   • Gently toss to coat the vegetables evenly with the flavorful sauce.
5. Serve and Enjoy:
   • Serve the Pistou with Roasted Eggplant, Peppers, Tomatoes, Zucchini, and Onions warm as a delicious main dish.
   • Optionally, garnish with fresh basil leaves or a sprinkle of Parmesan cheese for an extra layer of flavor.

This dish combines the rich flavors of the roasted vegetables with the fresh herbaceous taste of the pistou sauce, creating a hearty and satisfying meal that is sure to impress!

• Save

Print