Zucchini-Basil Pistou Recipe

Zucchini-Basil Pistou Recipe

How To Make Zucchini-Basil Pistou

This pistou recipe yields a delightful French cold sauce made of fresh basil, garlic, and olive oil. Serve this over savory dishes to level up your meals!

Preparation: 15 minutes
Cooking:
Total: 15 minutes

Serves:

Ingredients

  • 1⅓lbszucchini,(2 to 3 pieces, depending on size)
  • 6tbspextra virgin olive oil
  • 2garlic cloves,thinly sliced
  • ½cupfresh basil leaves,plus more for garnish, if desired
  • 2tsplemon juice,fresh
  • 1tspkosher salt

Instructions

  1. Halve the zucchini crosswise and cut off the ends so they stand flat. Cut off the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores. Cut the zucchini into 1-inch pieces.

  2. In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for 1 minute.

  3. Transfer the mixture to a blender and add the lemon juice and salt. Pulse to a chunky purée.

  4. Transfer the pistou to a small bowl and serve warm. Enjoy!

Recipe Notes

The pistou can be frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until heated through.

Nutrition

  • Calories: 1249.19kcal
  • Fat: 124.60g
  • Saturated Fat: 17.56g
  • Monounsaturated Fat: 88.77g
  • Polyunsaturated Fat: 13.71g
  • Carbohydrates: 32.72g
  • Fiber: 9.59g
  • Sugar: 23.21g
  • Protein: 12.17g
  • Sodium: 2490.44mg
  • Calcium: 196.92mg
  • Potassium: 2474.36mg
  • Iron: 4.79mg
  • Vitamin A: 138.24µg
  • Vitamin C: 174.34mg
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