Go Back

Basil-Parsley Pistou

MAKES ABOUT 1/2 CUP This bright nut-free pesto adds verve to soup, eggs, or fresh sliced mozzarella and tomatoes drizzled with olive oil. Store airtight in the fridge for up to 3 days.


  • 1 clove garlic
  • 1 cup firmly packed fresh parsley leaves
  • 1 cup firmly packed fresh basil leaves
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil


  1. In a food processor with the motor running, drop the garlic through the feed tube. Remove the lid, add the parsley, basil and cheese, pulse until finely chopped, then scrape down sides. With the motor running, pour in the olive oil until blended. Transfer to a bowl and set aside until ready to use.