Basil pistou (French pesto without cheese)
Traditional French basil pistou, a bright and fresh blend of basil, garlic, and olive oil.
A French sauce dish built on whole ingredients.
Servings: 4
Active time: 15 min
Total time: 15 min
Organic sourcing
Basil is on the EWG Dirty Dozen list due to high pesticide residue; it's worth sourcing organic. Garlic and olive oil have lower residue concerns.
Ingredients
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- to taste sea salt
Method
- Wash and dry the fresh basil leaves thoroughly.
- Peel the garlic cloves and set aside.
- In a mortar and pestle, combine the basil leaves and garlic.
- Pound together until a rough paste forms, adding a pinch of sea salt.
- Gradually add the olive oil while continuing to pound until the mixture is smooth.
- Adjust seasoning with more salt if needed.
Notes
- Pistou can be stored in the refrigerator for up to one week.
- For a smoother texture, a food processor can be used instead of a mortar and pestle.
- Use on soups or as a dressing for roasted vegetables.
Source
Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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