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

1. Wash and dry the fresh basil leaves thoroughly.
2. Peel the garlic cloves and set aside.
3. In a mortar and pestle, combine the basil leaves and garlic.
4. Pound together until a rough paste forms, adding a pinch of sea salt.
5. Gradually add the olive oil while continuing to pound until the mixture is smooth.
6. 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.