This is an old recipe that’s been removed from my site, but I am keeping the printer-friendly version of the recipe here in case anyone was a fan. You can check out Basil Pesto with Lemon or Cooking with Fresh Basil if you’re a big fresh basil fan.

(Recipe amounts make about 1 cup of pistou.)


  • 2 cups fresh basil leaves (very firmly packed into measuring cup)
  • 3 T chopped fresh garlic (or use garlic puree from a jar, although Julia would probably not approve)
  • 1/2 cup extra virgin olive oil
  • sea salt to taste (I used about 1 tsp.)


  1. Wash and dry basil leaves and put in food processor. (This sauce can also be made with in small batches in a mortar and pestle if you’re feeling ambitious.)
  2. Add garlic and salt and process until basil is finely chopped (close to a minute, depending on your food processor.)
  3. Add oil and process only a few pulses (or remove the chopped basil to a bowl and stir in the oil, which is what I would do if I was only making one batch.)
  4. Place pistou into individual freezer-proof plastic containers with a tight lid. Drizzle a small amount of olive oil over the top of the pistou in each container.
  5. I recommend putting a label and the date on things you put in the freezer, even if you’re “sure” you will remember what it is!

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