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Basil Pistou

Prep Time20 mins
Course: sauce
Cuisine: Italian
Keyword: basil
Servings: 4 people
Calories: 250kcal
Author: A. JoAnn


  • 1 ½ c. basil leaves packed (about two 15" stalks)
  • 2 tbsp. grated Parmesan cheese
  • 1 tsp. crushed garlic about two cloves
  • ¼ -1/2 tsp. sea salt to taste
  • ½ c. olive oil


  • Wash basil stalks in sink, then set on a dish towel to dry.
  • Remove the basil leaves from the stems. Discard the flowers and stems. Place the basil leaves in blender container.
    stalk of basil stripped of leaves
  • Add all other ingredients. If possible, use "pulse" mode on the blender to thoroughly mix ingredients; or, remove container and use a spatula to push down ingredients so that the sauce is uniform.
    stalk of basil stripped of leaves
  • Sea salt and garlic quantities can be adjusted to your taste.
  • Check that the consistency of the sauce is uniform.
  • The sauce will get more tasty as the flavors have time to meld; so if you plan on using your sauce the day you make it, give it several hours to sit. 
  • You can refrigerate the sauce for up to a week (sometimes, longer), or preserve it. I freeze my sauce in small portions that can be defrosted as needed.


(makes about 1 c. sauce)