Pistou (makes 3 – 4 tbsp.)

You may be unfamiliar with the word ‘pistou’. It is the French version of pesto and is more or less the same except for the omission of pine nuts and it can be used in much the same way. It makes a great base for sandwiches instead of mayo. It is very versatile – you can drizzle it on top of soups, use it over pasta, spread it on chicken and fish. It takes only minutes to make.

1 bunch of basil
1 large clove of garlic
1 1/2 oz. grated parmesan
2 tbsp. olive oil
1 tbsp. basil oil (if you don’t have any use olive oil)

Tear the bail leaves from the stems.
Roughly chop garlic
Place ingredients one at a time into a food processor and let it puree.


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