Zestroom Pistou

Name: Zestroom Pistou
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 1 bunch fresh basil Basil; 2 garlic cloves Garlic; 20 g pine nuts Pine Nuts; 15 g parmesan Parmesan; 15 cl olive oil (150 ml) Olive Oil

Independent adaptation of a publicly published Mauro Colagreco recipe. Not affiliated with, sponsored by, or endorsed by Mauro Colagreco.

Herb sauce for pasta, fish, and vegetables.

Ratio

Olive Oil 150 ml

Ingredients

Basil — 1 bunch fresh basil
Garlic — 2 garlic cloves
Pine Nuts — 20 g pine nuts
Parmesan — 15 g parmesan
Olive Oil — 15 cl olive oil (150 ml)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Zestroom Pistou wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 2 national awards

Stonecourt PestoNATIONAL AWARD WINNER
Andean Chimichurri★★★ KITCHEN
Patagonian Chimichurri★★★ KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Mauro Colagreco works in Mediterranean / garden-driven at Mirazur; credentials include Michelin 3* (Mirazur, Menton).

Originally published as Pistou.

Adapted from a Mauro Colagreco recipe (Mauro Colagreco / Vanity Fair France (pâtes au pistou)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mauro Colagreco / Vanity Fair France (pâtes au pistou) (published as “Pistou”). Full citation lives in Provenance.

Companion jar