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Mint Pistou Is a Tasty, No-Cook Sauce That’s Perfect With Easter Lamb — Easy Recipe

It comes together in less than 10 minutes and stays fresh for days in the fridge!

For your Easter roasted lamb, we found a sauce that rivals the classic mint jelly — and it’s called mint pistou (pronounced “pu-stew”). This sauce is chunky, with a sweet and herby flavor. Its vibrant green color also makes it a standout at the dinner table. Making it from scratch is easy since all of the ingredients are blended in a food processor until combined. Within 10 minutes, you’ll have a thick sauce for guests to pour over their juicy slices of roasted lamb. Keep reading to learn how to whip up this quick, no-cook sauce for your holiday dinner!

What is pistou?

You’ve likely tasted pesto, an Italian green basil sauce. Well, meet the French version of pesto, better known as pistou. Pistou is often made with the same ingredients as pesto, such as basil, garlic and olive or canola oil. Therefore, the two sauces share a similar chunky texture that complements meats, soups and seafood. But, unlike pesto, pistou doesn’t contain pine nuts, and cheese is an optional ingredient. 

The history of pistou

Pistou was reportedly created in the 18th century, and the word translates to “pounded” in the Provençal dialect of Occitanie (a region in France). This term refers to how the ingredients were first combined using a mortar and pestle. But today, pistou is often made in a food processor. While this sauce is traditionally made with basil, other herbs including mint work boost its earthiness so it’s delicious to enjoy with lamb.

Why mint pistou is the perfect sauce for lamb

Mint pistou imparts a subtly sweet flavor onto lamb that complements its gamey taste. Along with the fresh and herbaceous taste, this sauce adds a pop of green to the meat’s rich brown exterior. This gives you a punch of flavor and color with every bite. Even better, mint pistou requires no cooking and takes less than 10 minutes to prepare.

How to make mint pistou

Below, you can find a Mint Pistou recipe from the chefs at Walden Local Meat. The sauce uses an entire bunch of mint as well as parsley to balance the sauce’s sweetness. Since this recipe preps in minutes, it’s ideal to make as the lamb is roasting. This way, it’s ready to serve with your Easter Sunday feast! (Click through for tips on roasting an Easter Lamb to moist and tender perfection.)

Homemade Mint Pistou

Mint pistou (a sauce made with mint, oil, cheese and lemon)


  • 1 bunch of fresh mint 
  • 1 small bunch of fresh parsley
  • 1 lemon, zest and juice 
  • ½ cup grated pecorino cheese, plus more if needed
  • Canola oil 
  • Salt and pepper


  • Yield: approximately 1½ cups
  1. In food processor, add mint, lemon, cheese, and parsley. Gently pulse 2 to 3 times, breaking down herbs. 
  2. When paste forms, turn food processor on low and steadily drizzle in enough oil to form chunky sauce.
  3. Once sauce comes together, shut off machine and taste. Add more cheese, salt and/or pepper if needed. Pour into serving dish, cover and put in fridge until lamb is ready to serve. 

What to do with leftover mint pistou

Any leftover pistou can be stored covered in the fridge for up to 1 week. From there, you can spread it onto sandwiches, toss it in pasta or drizzle it over roasted meats or vegetables. Alternatively, combining the sauce with plain Greek yogurt creates a speedy spread for dipping crackers, veggie sticks or toasted bread into.

Continue reading for more flavor-packed ingredients to add to dishes!

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