Willinator said:Why use any nuts at all when the Pistou sauce does not require any nuts.
Uh oh, this may be leaning toward one of those senseless recipe ratings and reviews? You know the ones that go something like this: "I am rating this recipe one star, it was awful. The recipe calls for bone-in skin-on chicken thighs but I used boneless skinless chicken breasts. Instead of sauteeing in butter as instructed I used avocado oil. Then the recipe says to deglaze the pan with red wine and reduce it by half before adding 1 tsp fresh thyme leaves. I don't like red wine so I used grapefruit juice, and instead of thyme I used dehydrated parsley and a little bit of onion powder, and I was in a hurry so could not take the time to reduce it. Then the recipe said to add enough chicken broth to almost cover the thighs, cover and place in a moderate oven for one hour. I didn't use chicken broth because it wouldn't be thick enough for what I like so I added a packet of gravy mix and a cup of water and put it in my crock pot overnight. This chicken was dry and horrible. No one should make this recipe. I don't know why it gets five star reviews."
That is my long winded way of saying you are right - don't add nuts to your pistou! Pistou is pistou, pesto is pesto, persillade is persillade.
Purists unite!
