Pistou Sauce

Pistou is the French version of pesto – the only differences are that there are no pine nuts and the Parmesan cheese is commonly replaced with coarse salt, making it safe for vegans. Pistou
Yield ¾ cup
Time 5 minutes
  • food processor
  • knife, bowl, and wooden spoon
  • 1 c fresh basil, packed
  • 2 cloves garlic, minced
  • 2 T olive oil
  • ¼ t coarse salt
  • black pepper
Directions Place everything in the food processor and process until smooth.

Alternatively, you can finely chop the basil and mix it with the other ingredients.

Serve on pasta or pizza.

Notes After you pull the basil leaves off, save the stems to make basil oil.

Also see my pesto recipe.

Adapted from Donna Klein’s The Mediterranean Vegan Kitchen (read my review).

Buy it:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Pistou vegan pesto sauce

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