Basil Pistou
Side Dishes
SERVES:
6
6
DIFFICULTY:
Easy
Easy
PREP TIME:
10 minutes minutes
10 minutes minutes
COOK TIME:
Ingredients
- 1 cup fresh basil chopped
- ¼ cup extra virgin olive oil
- 1 clove garlic finely chopped
- 2 tsp lemon rind
- sea salt
Method
- Using a mortar and pestle (or food processor) crush basil, oil, garlic, lemon rind and salt until combined a paste is formed.
- Transfer to a bowl, cover with plastic wrap and store in the fridge until required. Pistou will keep for several days.
Serving suggestions
- Serve pistou as a dipping sauce for barbecued prawns or squid. Great for entertaining.
- Swap basil for coriander to make ‘coriander pistou’
- Drizzle pistou over a bowl of vegetable soup such as minestrone
- Pistou can be frozen but needs to be defrosted naturally (not the microwave)
- Low FODMAP version: Swap garlic and olive oil for garlic infused olive oil
Notes
Makes half a cup. 1 serve = 1 Tbsp.
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Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Calories: 89kcal | Carbohydrates: 0.2g | Protein: 0.3g | Fat: 9.7g | Saturated Fat: 1.5g | Sodium: 27mg | Potassium: 49mg | Fiber: 0.7g | Sugar: 0.01g
