PISTOU (basil pesto without nuts)



Leave your garden for a week and you return to a garden spilling over with the bounty of summer.  Grab a basket and capture the taste of summer.

Fill your basket with basil.

Grab some garlic.

Put on the soaring music of Summer from Vivaldi’s Four Seasons.

Now whip up a few jars of Basil Pesto, or in this recipe Pistou – basil pesto without the nuts.  The word pistou comes from the Latin word pestare, which means “to crush”.



Pistou (pesto without the nuts)
: preserves
Cuisine: Italian/French
: ¾ cup
Basil pesto without the nuts.
  • 4 cups lightly packed basil leaves and flowers
  • 3 nice fat cloves of garlic
  • ¼ cup Parmesan cheese, grated
  • ½ cup extra virgin olive oil
  • A splash of fresh lemon juice
  • ½ tsp. fine sea salt
  • Several grind of black pepper
  1. Wash and dry the basil.
  2. Chop the garlic in a food processor.
  3. Add basil and cheese and process until chopped.
  4. Drizzle olive oil while machine runs.
  5. Add a squeeze of lemon juice, salt and pepper.
  6. Process to combine.




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1 Response to PISTOU (basil pesto without nuts)

  1. Pingback: BOLD BEAUTIFUL BASIL | Bel' Occhio's Blog

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