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Samphire and pistachio pistou by Gael Orieux

Samphire and pistachio pistou by Gael Orieux

It is nice again to find our chef Gael Orieux in his 1-star-kitchen restaurant Auguste-Paris. Today, he is demonstrating you how to make this tasty recipe that you will probably adore. The Samphire and pistachio pistou is the perfect appetizer for a nice evening with your family and friends.


  • 250g samphire
  • 1 garlic clove
  • 50g parmesan cheese
  • 75g olive oil and 75g grape seed oil mix
  • 80g pistachios



Step 1 – Samphire cooking

  1. Peel the garlic clove and take off their germs.
  2. Blanch the samphires in salty boiling water for 2 minutes.
  3. Put them in ice water.


Step 2 – Pistou preparation

  1. Put the cold samphires in the blender.
  2. Add the grape seed and olive oil mixture.
  3. And then the pistachios and garlic.
  4. Don’t forget the parmesan cheese.
  5. Blend for 1 to 2 minutes until creamy.


Step 3 – Presentation

  1. Slice bread.
  2. Spread the pistou on top.
  3. Decorate with a few pistachios.


It is now time to taste how delicious samphire and pistachios are together!

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