PISTOUNADE (BASIL AND ALMOND DIP)

Are you a fan of nutty almond, pungent garlic, and fresh basil? Then this French pistounade is a must-try for you!

Pistounade: A Provencal treat

If you are on the hunt for a delicious and healthy dip, look no further than the pistounade. Originating from my beautiful region of Provence, this blend of basil, almonds, green olives, and garlic is a true culinary marvel. Paired with a fresh crusty baguette and a glass of red Cornas wine, it is the ultimate combination of flavours that will transport you straight to the sun-kissed hills of my southern France. And believe me, I make this delicious dip every single summertime while in my country!

The Making of Pistounade

To truly appreciate the pistounade, it is important to first understand the origins of its key ingredient : pistou. Pistou which means “pounded” or “crushed,” referring to the process of crushing the olives and garlic together to make the dip. 

The pistounade is simply the power of simple yet high-quality ingredients. The dip is typically made with a combination of fresh basil leaves, almonds, green olives, and garlic, blended until smooth. The result is a bright green, flavourful spread that is perfect for dipping bread, vegetables, or even as a topping for pasta.

The Eminent Cornas Wine: A Refined Expression of the Northern Rhône

To complement the strong taste of the green olives and the fresh basil I will paired the dip with a red Cornas.

Cornas, a wine Appellation d’Origine Contrôlée (AOC) in the northern Rhône wine region, is renowned for its refined and expressive red wine. Situated in the heart of the Cornas AOC, south of Lyon, this smallest appellation in the Rhône valley boasts a rich history that dates to the Romans.

Ancient Roots of Cornas

The Romans are believed to have cut out the terraces and “chaillées” (walls) on the steep hills of Cornas, which are still in use today. The region has only 110 hectares of vineyards on the western bank of the Rhône River, lying just south of the Saint-Joseph appellation, which is about twenty times larger. The limited size of Cornas enables a laser-focus on wine production, resulting in wines known for their refined style.

The Soulful of Cornas Wine

Cornas wine, produced exclusively from the Syrah grape, opens with complex and intense aromas of fruits, undergrowth, and spices. The attack is vibrant, complex, and refined, with a great balance between ripe tannins and fruity notes of blackberry and blackcurrant. The finish is very interesting and long, with flavors that linger on the palate.

Tasting notes describe Cornas wine as soulful, expressive, and almost feral. One can taste blood, granite, iron ore, and sweat in the wines, which are known for their complex, savoury mineral flavors redolent of iron and granite.

The Celtic Roots of “Burnt Earth”

According to the first written record of wine in the region dating back to 885 AD, the name “Cornas” is Celtic for “burnt earth.” This name is a testament to the region’s unique terroir, which is characterized by steep, rocky hillsides, and iron-rich soils.

So why not pour yourself a glass of red Cornas and indulge in a bowl of pistounade with a delicious crusty bread which encapsulates all the essence of Provencal cuisine….

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)