Name: Pistou Pasta for Two (A Kiss of Provence)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Basil leaves; Garlic; Sea salt; Extra-virgin olive oil; Parmesan (optional); Black pepper; Tagliatelle; Kosher salt; Extra basil and shaved Parmesan

A quietly romantic Provençal classic: silky tagliatelle wrapped in herb-bright pistou—France’s basil-first cousin to pesto, nut-free, luminous, and table-rea...

A quietly romantic Provençal classic: silky tagliatelle wrapped in herb-bright pistou—France’s basil-first cousin to pesto, nut-free, luminous, and table-ready in minutes.

Serves: 2 Prep: 10 min Cook: 10 min Total: 20 min

Some recipes don’t need reinvention—just romance. Pistou is the soulful Provençal cousin of pesto: basil-forward, nut-free, and luminous in its simplicity. Think linen at golden hour, a bicycle basket spilling herbs, and a table for two.

4 core ingredients, nothing more
Basil-bright, nut-free, effortlessly chic
Optional Parmesan for a velvet finish
On the table in under 20 minutes

Ingredients

For the Pistou

2 large handfuls fresh basil leaves, rinsed and gently torn
1 garlic clove
1/2 tsp fine sea salt
1/3 cup extra-virgin olive oil
1/4 cup finely grated Parmesan (optional)
Freshly ground black pepper, to taste

For the Pasta

6 oz (170 g) tagliatelle or other long pasta
Kosher salt, for pasta water
Extra basil & shaved Parmesan, to finish

Method

01Make the pistou

In a mortar and pestle (or food processor), pound garlic and salt to a paste. Add basil; work into a vivid green mash. Slowly stream in olive oil until glossy and spoonable. Stir in Parmesan if desired; finish with black pepper.

02Cook the pasta

Boil in generously salted water until just al dente. Reserve 1/2 cup pasta water, then drain.

03Toss & finish

Return pasta to the warm pot. Fold in 2–3 tablespoons pistou and a splash of pasta water, tossing until lightly coated. Plate with restraint: a delicate sheen of herbs, not a heavy cloak. Finish with torn basil and shaved Parmesan.

Cook’s Notes

Tear, don’t chop: Hand-torn basil stays fragrant and sweet.
Texture test: Pistou should be loose and glossy; thin with a teaspoon of warm water if needed.
Mortar magic: A pestle coaxes oils more gently than blades—worth it when you can.
Make-ahead: Pistou keeps 2–3 days in the fridge beneath a veil of olive oil.

What to Pour

A chilled Provençal rosé, a mineral-driven Picpoul, or a citrus-bright non-alcoholic spritz with tonic and grapefruit peel.

Storage

Pistou: refrigerate in a jar under a thin layer of olive oil for up to 3 days. Pasta is best fresh; to rewarm, loosen gently with a spoon of water and a touch more pistou.

Nutrition (per serving, approx.)

520 kcal • 26 g fat • 58 g carbs • 16 g protein