Pistou (Provençal Basil Sauce)

A recipe for Pistou (Provençal Basil Sauce)! This vibrant sauce is packed with fresh basil for a perfect accompaniment to soup, bread, meat, and pasta.

I was originally inspired to make this recipe for Pistou (Provençal Basil Sauce) while reviewing Culinaria France in 2016. Unfortunately, the book is no longer in print. I am updating the post today (2026) with new photos and slight adjustments to the ingredients.

Pistou is a pounded sauce packed with fresh basil, garlic, olive oil, and optional additional ingredients. It is a fantastic way to use up basil from the garden with no cooking required. The name comes from the Provençal word pistar, which means to pound or grind (pistare in Latin).

The biggest difference between this sauce and the Italian pesto is the lack of pine nuts- making it a wonderful alternative for those who avoid nut products.

I incorporated about 40 grams (1.4 ounces) Parmesan since it was in the recipe from Culinaria France, but this is also optional. Many recipes do not include it and omitting will make the sauce dairy-free/vegan.

A Few Pistou Tips

For best results, use freshly picked basil that is a vibrant green color with no brown spots and no signs of wilting.

Traditionally, this Pistou is pounded in a large marble or olive wood mortar and pestle creating a notable blended, yet semi-coarse texture with enough time to extract all the flavors from the basil.

It can be made in a food processor, but take care to not process so much that the sauce becomes completely smooth. If using a large food processor, you may need to double the recipe to have enough ingredients to catch and not just end up along the sides of the wall. As you pulse, use a rubber spatula or spoon to scrape down the sides and make sure everything is fully incorporated.

Don’t have a mortar and pestle nor a food processor? Use a sharp knife to very very finely cut the basil and garlic, then mix with the salt, olive oil and freshly grated Parmesan. The resulting sauce may be a bit more coarse.

I generally make Pistou with a large (roughly 100 gram) bunch of fresh basil and 2 garlic cloves. If you really love garlic, maybe bump the amount up to 3-4 cloves or 2 extra large cloves garlic. If you want to basil to really shine, use smaller cloves or only 1 clove garlic.

Same goes for the Parmesan. I usually add in 40 grams (1.4 ounces). If you really want to focus on the cheese, increase it as desired. If avoiding dairy, simply omit.

Some recipes add a bit of lemon zest or lemon juice for a more bright, citrus flavor. About a tablespoon (15 milliliters) of freshly squeezed lemon juice will help the basil from oxidizing (turning brown).

This Pistou is best immediately after bringing together, but it can be stored for later. For the refrigerator, transfer the basil sauce to a jar and cover the top with a thin layer of olive oil, then a tight-fitting lid. Refrigerate for up to two days.

The sauce can also be divided among ice cube molds, then transferred to a freezer-safe bag when frozen and stored in the freezer for up to three months.

Serving Ideas

Pistou is classically paired with Soupe au Pistou– a vegetable and bean soup with seasonally produce and optionally pasta.

I especially love the sauce spread over slices of warm, rustic bread, while the kids prefer it tossed simply with noodles (often penne or fettuccine) and a bit of the pasta cooking water.

It is also perfect alongside fish, lamb, grilled meat, roasted vegetables, or as a spread in sandwiches.

Looking for more recipes with basil?

Try my:

• Homemade Basil Farfalle
• Basil Parmesan Scones
• Pasta con Pesto alla Trapanese

This recipe was originally posted in September 2016 and updated in July 2026.

Pistou (Provençal Basil Sauce) Recipe

Adapted from Culinaria France

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Pistou (Provençal Basil Sauce)

A recipe for Pistou (Provençal Basil Sauce)! This vibrant sauce is packed with fresh basil for a perfect accompaniment to soup, bread, meat, and pasta.

Course Sauce

Cuisine French

Keyword basil, cheese, France, French, garlic, olive oil, parmesan, Provençal

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Ingredients

• 2 cloves garlic peeled
• 1/4 teaspoon fine salt
• 1 bunch fresh basil about 100 grams/3.5 ounces, rinsed, dried, and thicker stems discarded
• 40 grams (1.4 ounces) Parmesan freshly grated
• 1/4 cup (60 milliliters) extra virgin olive oil plus more as needed

Instructions

• Place the garlic in a large mortar with the salt and pound into a smooth paste.
• Tear the basil into small pieces and pound into the garlic until well combined and starting to break apart into a paste.
• Slowly drizzle in the olive oil while pounding the mixture until the ingredients are evenly combined and smooth. Continue to add more olive oil as needed to create a thick sauce.
• Stir in the grated Parmesan, if using, and adjust seasonings to taste.
• Serve immediately with soup, meat, pasta, or bread. Refrigerate leftovers in a jar for up to two days in an airtight container with a thin layer of olive oil over the top.