Pistou

Name: Pistou
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (140 ml)
Cuisine: French Classic
Ingredients: large handful fresh basil (40 g) Basil; 4 garlic cloves, crushed Garlic; about 6 Tbsp (100 ml) Olive Oil; pinch sea salt Salt; 2 pinches freshly ground white pepper White Pepper

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

FINISHING SAUCE · PASTA, SOUP & GRILLED VEGETABLES

In the published recipe, this is the finishing sauce for hazelnet / BBC clip.

Blanc's nut-free pistou for pasta and soup.

On the jar

PISTOU

Method: blend
Yield: about ½ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Olive Oil 100 ml

Ingredients

Basillarge handful fresh basil (40 g)
Garlic4 garlic cloves, crushed
Olive Oilabout 6 Tbsp (100 ml)
Saltpinch sea salt
White Pepper2 pinches freshly ground white pepper

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.

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Companion jar

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 · 5 stars · 2 national awards

Garlic-Dijon Vinaigrette★ STARRED KITCHENOn the jar: GARLIC DIJON
Arugula PestoNATIONAL AWARD WINNEROn the jar: PESTO
Mustard Vinaigrette★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Originally published as Pistou (Nut-Free).

Adapted from a Raymond Blanc recipe (Raymond Blanc / Kitchen Secrets S2 (hazelnet / BBC clip)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Raymond Blanc / Kitchen Secrets S2 (hazelnet / BBC clip) (published as “Pistou (Nut-Free)”). Full citation lives in Provenance.

Companion jar