PANTRYFLEX

blend · pesto

★★★ KITCHENPrep 10 min

Pistou de Provence

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

Basil pounded the Provençal way, no pine nuts needed.

Ratio

Ratio by volume: Pine Nuts 15 ml, Olive Oil 100 ml
Pine Nuts 15 mlOlive Oil 100 ml

Ingredients

  • Basil — 2 bunches, leaves only, unwashed (50 g)
  • Garlic — 1 clove
  • Pine Nuts — 1 tbsp (15 ml)
  • Parmesan — 30g grated
  • Olive Oil — 10 cl (100 ml)
  • Salt — to taste

Method

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

Companion jar

Pistou de Provence 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:

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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.

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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