Recipe Pistou

Pistou (Provençal pesto)

Pesto is typically Provençal and is a sauce made with basil, garlic, olive oil and salt. Unlike Italian pesto, the one from Provence does not necessarily use pine nuts or cheese.

Quiche Lorraine - the recipe of the authentic Quiche Lorraine.

Beetroot and goat’s curd Verrine - an easy entrée for a dinner party or great as a canapé when made in smaller glasses.

Chocolate Truffles - recipe of the traditional French chocolate truffle.

Gâteau au chocolat - a moist, rich flourless chocolate cake.

Ingredients

150g Basil

150g Pine nuts

5 cloves of Garlic

Chop the basil lightly and then put it in a blender, add the pine nuts and the cloves of garlic (peeled and germ removed).

Add the salt and pepper and the olive oil and blend until you get a thick green paste.

The pesto is now ready!

1 tea spoon of Salt

1 tea spoon Pepper

25cl of Olive oil

Method

Aioli - the recipe for this versatile garlic based mayonnaise.

You can also freeze the sauce in ice cube containers so that 1 or 2 ice cube squares represent one serving to put through pasta or in the dish you are serving.

Pesto is usually eaten in soups or with pasta, either penne or spaghetti but it can be used as a sauce for other things and goes very well with roasted tomatoes and fish or to finish the topping on a pizza with a small amount drizzled on top just before serving.