Basil Pistou

Name: Basil Pistou
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 2 bunches, leaves only, unwashed (50 g) Basil; 1 clove Garlic; 1 tbsp (15 ml) Pine Nuts; about ⅓ cup (30 g) Parmesan; 20 tsp olive oil (100 ml) Olive Oil; to taste Salt

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

CONDIMENT · SOUPE AU PISTOU & PASTA

In the published recipe, this is the condiment for soupe au pistou.

Ducasse's classic basil pistou.

On the jar

PISTOU

Method: blend
Yield: about ¾ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Pine Nuts 15 mlOlive Oil 100 ml

Ingredients

Basil2 bunches, leaves only, unwashed (50 g)
Garlic1 clove
Pine Nuts1 tbsp (15 ml)
Parmesanabout ⅓ cup (30 g)
Olive Oil20 tsp olive oil (100 ml)
Saltto taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Basil Pistou wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Pistou.

Adapted from a recipe published by Alain Ducasse in Grand Livre de Cuisine Méditerranée via Académie du Goût.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Grand Livre de Cuisine Méditerranée via Académie du Goût (published as “Pistou”). Full citation lives in Provenance.

Companion jar