Aaron Martinez, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/aaron-martinez/ Your Guide to St. Louis Restaurants, Recipes, and Food Culture Fri, 01 Aug 2025 09:02:15 +0000 en-US hourly 1 https://www.saucemagazine.com/wp-content/uploads/2025/07/cropped-sauce-magazine-favicon-Katrina-Behnken-32x32.png Aaron Martinez, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/aaron-martinez/ 32 32 248446635 Summer Squash and Basil Pistou https://www.saucemagazine.com/recipes/summer-squash-and-basil-pistou-17364850/ Mon, 01 Aug 2022 09:00:00 +0000 https://www.saucemagazine.com/recipes/summer-squash-and-basil-pistou-17364850/

1½ quart

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INGREDIENTS

  • 75 g. garlic cloves
  • 720 g. summer squash or zucchini, medium diced
  • Neutral oil, for cooking
  • 300 g. picked basil
  • 6 g. lemon zest
  • 3 g. citric acid
  • 2 g. ascorbic acid
  • 525 g. olive oil
  • Salt and lemon juice, to taste

PREPARATION

• Prepare an ice bath and boil a pot of water. Peel the garlic cloves and blanch in the boiling water for several seconds before transferring to the ice bath. Repeat this process two more times.

• In a pan over medium heat, combine the summer squash and a splash of neutral oil. Cook until soft, about 10 minutes, then remove from heat and let cool completely.

• In a food processor, combine the squash, blanched garlic, basil, lemon zest, citric acid and ascorbic acid. Slowly add the olive oil to mixture while blending to emulsify. Do not over blend.

• Add salt and lemon juice to taste.

• Serve as a spread for a tomato salad, a sauce for a fish, or toss pasta in it with some grated cheese.

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