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Herb pistou

This vibrant fresh pistou is great as a flavouring to add to pasta or salads, used as a marinade for chicken or fish, or a nice way to freshen up a cheese toastie.

  • 5 minutes prep. time
  • Serves 4
  • Salads & light bites, Vegetarian & vegan
Basil leaves scattered on a white table
Enjoy fresh basil in your pistou | © National Trust/William Shaw


  • 30g fresh basil 
  • 30g fresh parsley 
  • 30g fresh mint 
  • 50g spinach
  • 1 clove garlic, roughly chopped
  • 50ml olive oil
  • Salt and pepper to season

Serving suggestion

  • 200g spaghetti, cooked and drained 
  • 50g feta cheese, crumbled 
  • 60g black olives


Top tips

Remember to scrape down the sides of your machine to ensure all the leaves are combined into the mix. Why not add some extra spice or flavour with a pinch of chilli flakes, or some fresh lemon zest?

Step 1

Remove any large woody stalks from your herbs.

Step 2

Place the herbs into a blender or food processor, with all the other ingredients.

Step 3

Blend together until you have a thick, spreadable sauce.

Step 4

Serving suggestion

Stir through cooked spaghetti, with black olives and feta cheese, for a quick and simple dinner.

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