Notes: If making pistou up to 1 day ahead, cover and chill. Serve cool or at room temperature. Top may darken as pistou stands; just stir to blend.
This recipe goes with Soupe au Pistou
Yield: Makes 1 cup
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Amount per serving
- Calories: 104
- Calories from fat: 87%
- Protein: 2.1g
- Fat: 10g
- Saturated fat: 2g
- Carbohydrate: 1g
- Fiber: 0.5g
- Sodium: 77mg
- Cholesterol: 3.2mg
- 5 cloves garlic, peeled
- 2 1/2 cups fresh basil leaves
- 2/3 cup olive oil
- 2/3 cup grated parmesan cheese
- In a food processor or blender, purée garlic, basil, and oil. Add cheese and whirl until blended, scraping container sides often. Pour into a bowl.
- Nutritional analysis per tablespoon.
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