PANTRYFLEX

blend · pesto

NATIONAL AWARD WINNERPrep 10 min

Olivemill Classic Pistou

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

Paula Wolfert's Olivemill Classic Pistou, from the published recipe.

Ratio

Ratio by volume: Olive Oil 60 ml
Olive Oil 60 ml

Ingredients

  • Garlic — 1 Tbsp crushed (9 g)
  • Salt — 1 tsp kosher (6 g)
  • Basil — 4 1/2 cups leaves torn (2 oz) (57 g)
  • Tomato — 1/4 cup coarsely grated plum (40 g)
  • Olive Oil — 1/4 cup (60 ml)
  • Parmesan — 1 cup finely grated Mimolette or aged Gouda (3 oz) (85 g)

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

Olivemill Classic 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:

4 kitchens · 7 stars · 3 national awards

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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.

Adapted from a Paula Wolfert recipe (Food & Wine / Paula Wolfert).

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 Food & Wine / Paula Wolfert (published as “Classic Pistou”). Full citation lives in Provenance.

Companion jar