blend · pesto
★ STARRED KITCHENPrep 10 minZestlane Pistou
Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.
From a starred kitchen.
Ratio
Ingredients
- Basil — large handful fresh basil (40 g)
- Garlic — 4 garlic cloves, crushed
- Olive Oil — 100 ml EVOO
- Salt — pinch sea salt
- White Pepper — 2 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.
Companion jar
Zestlane 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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).
More from this kitchenFAQ
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 Raymond Blanc / Kitchen Secrets S2 (hazelnet / BBC clip) (published as “Pistou (Nut-Free)”). Full citation lives in Provenance.