French Pistou Recipe
A classic French condiment is perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant to can indulge in Pistou.
Servings: 1 cup
Calories: 62kcal
Equipment
- Mixer/blender
- Spoons and Ladles
Ingredients
- 2 cloves garlic peeled
- Salt
- 2 cups basil leaves
- ¼ cup Extra virgin olive oil to taste and desired consistency
- Lemon juice optional
Instructions
- I prefer to chop the leaves roughly before I start making Pistou.
Using a chutney jar/ immersion mixer:
- Add the basil, garlic and salt to the bowl. In case you are using lemon juice or vinegar, add it.
- Pulse a few times so that the leaves break down more.
- Let the mixer run and drizzle a tablespoon of olive oil.
- Drizzle oil as needed, till the pistou is smooth and sauce-like.
If using the chutney jar:
- Pulse, open the mixer add the olive oil. Pulse again. Repeat till the pistou is smooth and sauce-like.
Using mortar and pestle:
- You will need to grind garlic and salt first. Grind until garlic is crushed and creamy.
- Add the roughly chopped basil leaves and crush leaves till you get a paste. To preserve the lovely green colour of the basil add lemon juice or vinegar if used.
- Add a tablespoon of olive oil at a time and continue crushing till the pistou is smooth and sauce-like.
How to serve:
- If needed, adjust the seasonings and add a little more olive oil to thin the sauce.
- Use pistou just like pesto for garnishing and dipping.
Notes
Storage:
- In my place, I finish the entire bowl smeared on anything from chapati to khakhras. Bread to dosa so in my place storage is an issue because I cannot let go of the jar.
- But you can store the pistou in the fridge for about 4-5 days. I will recommend adding olive oil so that there is a layer on the sauce.
- To freeze Pistou sauce follow the same method only store it in the freezer. Thaw before use.
- Adding lemon juice or vinegar will keep the lovely green colour of the basil leaves intact.
- Another suggestion I liked and plan to use next time is blanching my herbs. Not only will the pistou last longer it will maintain the lovely green colour.
- To blanch leaves dip the leaves in boiling water for 30 seconds or till bright green.
- Transfer immediately to an ice bath to stop the cooking and the colour is retained.
- Cool the leaves and drain/ squeeze out the water.
- Use as needed.
Nutrition
Serving: 28g | Calories: 62kcal