A wonderfully fresh and versatile sauce that you can simply toss through some pasta, or add a touch of cream to tszuj up pan-fried chicken. One jar will keep in the fridge for two weeks. Easy-peasy as pie to make as well.
Ingredients makes enough to fill a jam-sized jar
- 60g basil leaves
- 60g toasted pine nuts
- 60g grated fresh parmesan
- 1-2 garlic cloves
- 1/2 – 3/4 cups extra virgin olive oil
- Generous pinch of salt
Method
- Pop the basil leaves, pine nuts, parmesan and garlic into a food processor and slowly add the olive oil to help loosen the mix until you have a thick sauce consistency
- Season to taste with salt
- Store in a airtight jar in the fridge or freeze portions so you always have something fresh and green when you want
Food is my happy place 
March 13th, 2012 at 7:49 pm
perfect for a soup au pistou –in or out of provence. our recipe is on our bliss travels website (not the blog)–tell me what you think!
March 13th, 2012 at 9:23 pm
It would indeed Wendy ! I tried to find the recipe on your website and couldn’t find it. Can you send me the URL please ? Thanks !
March 13th, 2012 at 9:27 pm
I found it and what a terrific recipe !! It’s at http://www.blisstravels.com/tasteofprovence.html for everyone else 🙂
March 16th, 2012 at 8:32 pm
Thank you! Merci Mille Fois! We’ll have to invite you to our next cooking event –or over for dinner! You tell me when you’re going to travel to France, and we’ll cook for you in Provence!
March 13th, 2012 at 9:08 pm
Your photo is beautiful, Carolyn. When I have so much basil in the summer, I make pesto. I put it in small one serving containers and freeze. It freezes really well.
March 13th, 2012 at 9:25 pm
Thanks so much Karen. Easy to take a photo when the subject is so vibrant and green 🙂 Unfortunately I never have “so much basil”, living in an apartment in Singapore 😦 but I can dream. And what a great idea on freezing them – you’ll always have a wonderful base on hand !
March 15th, 2012 at 7:14 am
You are right, Carolyn. It is nice to have a little bit of summer pesto on one of our snowy days.
March 14th, 2012 at 3:58 am
Your pesto looks so wonderful and the color is simply amazing. Such a great and simple recipe
March 14th, 2012 at 9:24 am
Thanks Kay ! Bliss Travels even shared a fab idea of using it to make soup au pistou and also freezing portions of the pesto 🙂
March 14th, 2012 at 7:29 am
Hard to beat that! Love the color.
March 14th, 2012 at 9:22 am
Thanks Greg – me too !
March 14th, 2012 at 1:28 pm
I love this with a freshly made ciabatta!
March 18th, 2012 at 1:06 am
I was looking for this recipe at the grocery store (on my iphone) and here it is!! I love that the quantities are easy to memorize as well:)
March 19th, 2012 at 7:12 pm
[…] by Bliss Travel’s suggestion of using my basil pesto to make soupe au pistou, I raided my fridge for what vegetables I had on hand and et voila ! A […]
November 16th, 2012 at 3:55 pm
[…] We are in the middle of sorting out the 1000+ photos we took during our trip to the UK and Spain and all the gorgeous food we ate, so in the meantime, I’ve been on a cooking binge, and used my handmade egg pasta to make all sorts of simple pasta meals, like simply stirring through some pesto. […]