Pine-Nut Pistou

  • Yield: Makes about 1 cup


  • Coarse salt
  • 2 bunches basil, leaves only (about 8 ounces)
  • 1/2 clove garlic, peeled
  • 1 teaspoon pine nuts, lightly toasted
  • 1 teaspoon grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil


  1. Bring a medium pot of water to a boil. Add a large pinch of salt, and the basil. Blanch for 2 minutes. Drain, and run under cold water to stop the cooking. Drain again, squeezing out excess liquid.

  2. Transfer to a food processor, and add garlic, pine nuts, cheese, and oil. Process until smooth, about 2 minutes. Transfer to a bowl. Cover with plastic wrap, press plastic wrap directly onto the surface of the pistou.

Cook's Notes

Will keep, refrigerated, for up to 1 week. Return to room temperature before using.


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