From Paula Wolfert's kitchen · Independent / cookbook author, Sonoma
blend · pesto
NATIONAL AWARD WINNEROlivemill Classic Pistou
From a national-award-winning chef
Ratio
OLIVE OIL 60
Ingredients
- GARLIC9 g
- SALT6 g
- BASIL57 g
- TOMATO40 g
- OLIVE OIL60 ml
- GOUDA/MIMOLETTE85 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Cookbook author specializing in Mediterranean, North African, and Southwest France; James Beard Cookbook Hall of Fame. Couscous and Other Good Food From Morocco among landmark titles.
Originally published as Classic Pistou.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food & Wine / Paula Wolfert (published as “Classic Pistou”). Full citation lives in Provenance.