Pistachio, grapefruit and olive oil sauce
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 60 unsalted pistachios
- The juice of half a grapefruit, strained
- 6 c. à soupe Nyons olive oil PDO
- 1 gousse garlic
- 10 feuilles basil
- Salt (pepper)
Tip
Olive oil with a subtle flavour is generally mild, with aromas of fruit (dried, ripe, red) or flowers, accompanied by vegetal notes. Subtle-flavoured olive oils (PDO Nyons, PDO Nice, PDO Languedoc and oils of the Lucques, Cailletier, Tanche, Grossane, etc.) will pair very well with this sauce. We recommend a Nyons olive oil (PDO) for its aromas of hazelnuts and fresh grass, and its buttery notes.
Instructions
Peel and remove the germ from the garlic clove.
Blend the pistachios, then mix with the strained grapefruit juice, Nyons olive oil PDO, the crushed clove of garlic and the finely chopped basil leaves. Season with salt and pepper.
Tip
Olive oil with a subtle flavour is generally mild, with aromas of fruit (dried, ripe, red) or flowers, accompanied by vegetal notes. Subtle-flavoured olive oils (PDO Nyons, PDO Nice, PDO Languedoc and oils of the Lucques, Cailletier, Tanche, Grossane, etc.) will pair very well with this sauce. We recommend a Nyons olive oil (PDO) for its aromas of hazelnuts and fresh grass, and its buttery notes.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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