Pistou (Basil-Garlic Puree)

Pistou (Basil Condiment)

B. Vallance
Pistou is the Provencal version of the more familiar Italian pesto, which usually includes pine nuts.


  • 1 large bunch basil
  • 4 cloves garlic
  • salt
  • 1 C olive oil


  • Grind the garlic and basil, add a pinch of salt and cover with oil.
  • Mix all the ingredients well and spoon into small jars.
  • You can top off each jar with 2 or 3 basil leaves, but make sure that they, too, are covered in oil.


The jars will keep very well for more than a year if kept in a cool place.
Adapted from Preserving Food without Freezing or Canning

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