If you’re looking for a sunny sauce to accompany your dishes, Michelin-starred chef Mauro Colagreco has his secret weapon: his pistou recipe that’s sure to make the difference.
Sometimes, all you need is a simple sauce to transform a dish. Precisely, to make summer last, the chef of Mirazur, Mauro Colagreco decided to share his recipe for pistou. Picked up by RTL, you will see that this preparation is really very simple to make. In his variation, the chef uses nasturtiums to bring a touch of originality to his recipe. Don’t worry, if you don’t have any available, you can perfectly replace them with a beautiful bouquet of basil which will do the trick!
What is the difference between pistou and pesto?
First of all, for those who are wondering: there is indeed a difference between pistou and pesto, although it is minimal. Indeed, know that pistou is a derivative of pesto and that their preparation has many similarities. With the exception of pine nuts which are not present in the recipe. Another detail, cheese, parmesan more precisely, is not mandatory for the preparation of pistou. Now you know.
Pistou, how to use it?
Like pesto, pistou can be incorporated into many recipes. First of all, it is the inseparable condiment of the famous pistou soup (it is what gives it its unique flavor), it can accompany your…
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