Quick pistou sauce

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Quick pistou sauce

Quick pistou sauce

Number of grams of sauce

40 g Parmesan cheese

40 g almond powder

40 g basil (approx. 1 bunch) or the equivalent in frozen basil (without defrosting beforehand).

4 cloves of garlic (dose to taste) or the equivalent of frozen garlic (without prior thawing).

1 tablespoon coarse salt

10 cl olive oil

Preparation: 15 min
Step 1
Peel the garlic cloves, chop them with coarse salt in a knife processor (it works better than in a blender).
Step 2
Add the basil leaves (if you have washed them, wring them out well).
Step 3
Add the powdered almonds and parmesan cheese, then the drizzle of olive oil, until a smooth paste consistency is obtained.
Step 4
This sauce can be kept for several weeks in the refrigerator, in a jam-type jar.
Step 5
1 tablespoon of sauce = 15 g
Step 6
1 teaspoon of sauce = 5 g
I add my grain of salt

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