Classic Pistou

 

Think of this zesty green sauce as the French cousin of Italian pesto. While traditional pistou uses basil, this rustic sauce is a great way to use up whatever tender greens and or
herbs you have in your fridge.

 
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Makes about 1 1/2 cups

  • 2 garlic cloves, finely grated

  • 4 cups packed mixed tender herbs and greens, such as basil, chives, parsley, arugula and spinach

  • 1 teaspoon freshly grated lemon zest, plus 1 Tablespoon fresh lemon juice

  • Kosher salt and pepper

  • ½ cup extra-virgin olive oil

    In a food processor, finely chop the garlic. Add the herbs and pulse until finely chopped. Add the lemon zest and juice and season with salt and pepper. With the machine running, slowly stream in the olive oil until you have a cohesive rustic sauce. Season with more salt and pepper, if needed. Alternatively, you can make this sauce by hand with a chef’s knife and mix in a small bowl.


    MAKE AHEAD The pistou can be covered and refrigerated overnight. Bring to room temperature before serving.