Pasta for Two, with a Kiss of Provence
French Pistou Sauce—Simple, Fragrant, and Meant to Be Shared
Some recipes don’t need reinvention—just a little romance.
And the French Pistou is exactly that: a soulful Provençal sauce with just four ingredients, ready in ten minutes, and worthy of your summer table for two.
If you haven’t met her yet, Pistou is the French cousin of Italy’s pesto—earthy, creamy, and basil-forward, but without the pine nuts (which means it’s lighter, more fragrant, and beautifully affordable). She’s rustic and elegant all at once, like a linen dress on a bike ride or a market basket overflowing with herbs and sunlight.
💚 Why We Love It
- Just 4 ingredients
- No nuts, no fuss—just pure basil bliss
- Creamy with optional Parmesan (we say yes)
- Ready in 10 minutes flat
- Made for slow dinners and long glances over a bowl of tagliatelle
🥣 WeTwo Pistou Pasta Recipe
Serves 2 (because love is better in twos)
🌿 Ingredients:
- 2 large handfuls of fresh basil leaves, rinsed and hand-torn
- 1 garlic clove
- ½ tsp sea salt
- ⅓ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese (optional but dreamy)
- Fresh ground black pepper, to taste
- 6 oz tagliatelle (or pasta of your choice)
🥄 Instructions:
- Make the Pistou
Traditionally, this is made with a mortar and pestle—where love and flavor are coaxed out slowly. But you can also use a blender or food processor if the moment calls for ease. - Pound or pulse the garlic and salt into a smooth paste.
- Add the basil and continue until you have a vibrant green paste.
- Slowly drizzle in the olive oil as you stir or blend.
-
Stir in the Parmesan if using, and finish with a touch of black pepper.
- Cook the Pasta
Bring a pot of salted water to a boil. Cook tagliatelle according to the package, until just al dente. Drain and toss gently with the Pistou, using about 1–2 tablespoons of sauce per person. Add more to taste, but don’t drown the pasta—the goal is a delicate, herb-kissed coating.
🌸 Serving Ideas:
- Top with extra basil and shaved Parmesan
- Serve with a glass of chilled rosé and a baguette on the side
- Share outside—beneath fairy lights or beneath the sun
💬 WeTwo Tip:
Tear your basil by hand instead of chopping. The oils release more gently, and you get every bit of that sweet, heady aroma. This is a sauce made for slowing down—from the first stir to the last bite.
🧺 Make it a Moment
Pack it into a picnic basket with a bottle of wine, a shared fork, and a linen napkin. This isn’t just dinner. It’s a ritual of togetherness. The kind that lingers long after the plates are cleared.
