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Basil Pistou
Prep Time
20 mins
Course: sauce
Cuisine: Italian
Keyword: basil
Servings: 4 people
Calories: 250 kcal
Author: A. JoAnn
  • 1 1/2 c. basil leaves packed (about two 15" stalks)
  • 2 tbsp. grated Parmesan cheese
  • 1 tsp. crushed garlic about two cloves
  • 1/4 -1/2 tsp. sea salt to taste
  • 1/2 c. olive oil
  1. Wash basil stalks in sink, then set on a dish towel to dry.

  2. 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
  3. 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
  4. Sea salt and garlic quantities can be adjusted to your taste.
  5. Check that the consistency of the sauce is uniform.
  6. 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. 
  7. 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.
Recipe Notes

(makes about 1 c. sauce)