Barefoot Contessa's Pistou Recipe

Elevate your meals with this vibrant and flavorful pistou, adapted from Ina Garten's Provençal soup recipe! This garlicky basil pesto is unbelievably delicious spooned over crusty bread, tossed with pasta, or served as a vibrant topping for soups and raw vegetables. While traditionally used in soup, its irresistible taste makes it a standalone star. Get ready for rave reviews – it's that good! (Note: Garlic lovers rejoice! Those who prefer less garlic can easily adjust the amount.)

Prep Time 5 mins
Cook Time 10 mins
Calories 1261.6 kcal
Protein 49g
Rating 5.0 (1 Reviews)
Barefoot Contessa's Pistou 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barefoot Contessa's Pistou

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How to Make Barefoot Contessa's Pistou

  1. Combine 4 cloves garlic, 1 tablespoon tomato paste, 2 cups packed fresh basil leaves, and ½ cup grated Parmesan cheese in a food processor.
  2. With the food processor running, slowly drizzle in ½ cup extra virgin olive oil until a smooth paste forms.
  3. Transfer the pistou to an airtight container. Pour a thin layer of olive oil over the top to prevent browning.
  4. Refrigerate until ready to use. (Alternatively, you can use a blender for a similar result.)

Nutrition Information (Approximate per serving)

Sodium

53 g

Sugar

35g

Fat

118g

Carbs

7g