Provencal Mint Pesto

on Friday, 22 November 2019. Posted in French Friday, Provence

Pistou is originally a recipe from Nice in Provence.
It is traditionally a sauce made from nuts and herbs, and modified with garlic and oil.

This recipe is a pesto usually served with lamb. A much more subtle flavour than the mint jelly, or mint and vinegar sauces we often use on lamb.

Ingredients
Method

Ingredients

80 gr mint leaves
3 cloves of crushed garlic
1 tsp fresh thyme leaves
1 tblsp parsley
Zest of 2 lemons
Juice of 1 lemon
80 gr crushed almonds
100 gr oil
Salt and pepper to taste

Method

Put into food processor the mint, parsley, thyme, crushed almonds, salt pepper, garlic, lemon zest and lemon juice.
Pulse for a few seconds, scrape down the sides and slowly add the oil. Taste to see if you need to add more salt.
This can be kept in the fridge for a few days or in the freezer for a few months.
This recipe is worth trying when you have an abundance of mint in the garden.