Jean-François Piège shares with you every Saturday on Point a recipe putting a seasonal product on the front of the plate. Today, the 2-star chef of the Grand Restaurant in Paris reveals a new specialty from the territories of France so dear to his heart: pistou sauce. A Provençal staple served by the cook at Clover Gordes, his table at the Bastide de Gordes, in the Luberon. Basil, fresh garlic, olive oil, salt and you’re done. All you have to do is pound the whole thing in a mortar or mix it to make your sauce. You will see, it’s simple, fast and unmissable. The result ? A pure delight. Now it’s up to you to do it again. Treat yourself !
The recipe: the Provençal pesto sauce from Jean-François Piège (serves 2 to 4)
At the market
4 bunches of basil, 4 cloves of fresh garlic, 250 g of olive oil, salt.
In the kitchen
In the mortar: put in this order the salt then the basil leaves in the mortar. Crush the mixture then, after a few minutes, add the minced garlic. Keep pounding. When the preparation begins to have the texture of a puree, gradually incorporate the olive oil, crushing again until it has a consistency close to a sauce.
In the blender: put the stripped basil, the minced garlic cloves, the olive oil and the salt in the blender. Mix the whole until you have the consistency close to a sauce.
Consult our file: Jean-François Piège – Fall into the Trap
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