Darina Allen

Pistou

Preparation info
  • Makes

    200

    ml
    • Difficulty

      Easy

Appears in
The New Ballymaloe Bread Book
The New Ballymaloe Bread Book

By Darina Allen

Published 2023

  • About

Pistou is a Provençal sauce, like a cousin of Italian pesto. It can be used in a similar way to pesto but is nut free.

Ingredients

  • 5 large garlic cloves
  • 1 large bunch of fresh basil leaves (approx. 30 large leaves)
  • 50 g

Method

Peel and crush the garlic well or pound it in a mortar, then add the basil and continue to pound to a paste. Stir in the grated Parmesan, mixing well, then add the oil little by little. (Use a food processor if you prefer.) Pour into small sterilised jars, cover and store in a cold, dark place.