08/04/2026
📖 From the Rue 6 Kitchen
Pistou Vert de Rue 6
Rue 6 Green Sauce
This vibrant green sauce found its way onto everything from soups and eggs to grilled meats and sandwiches. Like many of our favorite recipes, it was rarely measured—just tasted and adjusted until it felt right.
Here's a home-sized version.
Ingredients
• 1 to 2 medium shallot, roughly chopped
• 2 cloves garlic minced
• 2 tbsp Champagne vinegar
• ½ cup Castelvetrano olives, pitted
• 2 tbsp capers, rinsed and drained
• 1 cup flat-leaf parsley, loosely packed
• ½ cup fresh mint leaves, loosely packed
• ½ cup extra-virgin olive oil (more if needed)
• Juice of ½ lemon
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• ¼ tsp Pastis (optional, but highly recommended)
Method
Combine the shallot, garlic, and Champagne vinegar. Let sit for at least 10–15 minutes to lightly pickle while preparing the remaining ingredients.
Pulse the olives and capers in a food processor until finely chopped. Transfer to a bowl.
Add the parsley and mint to the food processor and pulse until finely chopped—but not puréed.
Combine the herbs with the olive and caper mixture. Stir in the olive oil until the sauce is loose and spoonable.
Fold in the pickled shallot and garlic along with all of the vinegar.
Add the lemon juice, salt, pepper, and a small splash of Pastis. Stir well and taste. Let the pistou rest for at least one hour before serving to allow the flavors to come together.
Rue 6 Tip:
This isn't meant to be perfectly smooth. We prefer a rustic texture with visible herbs and small pieces of olive and caper. It should taste bright, herbaceous, and savory, with the mint adding freshness rather than dominating. Don’t be afraid to add a bit more parsley if not in balance with strength of mint. Depending on which farm you source your mint, its profile can be stronger or weaker.
Keeps refrigerated for up to one week. Bring to room temperature before serving.
Bon appétit.
