Pistoe is a French sauce. That has a lot in common with an Italian pesto sauce. However as a person that holds a Dutch passport. I’m not going to make you prefer a sauce. I like the creamy features of a Pistoe. And the textured version of a Pesto. Probably this is the best way to avoid a discussion. Because this creamy garlic sauce. Full of basil and parmesan cheese is everybody’s friend

Store in closed jar in fridge for  a max. of 2 days

Time to prep.: 15 min.
Time to store in fridge: at least 4 hours.
Before serving, best to store pistoe in a closed jar for at least 4 hours in fridge. This to thicken the sauce

1 (out of 3)





to serve with (list of options)

Grilled pita breads
Boiled eggs
On a sandwich with boiled ham
On toast
As a pasta sauce
as a salad sauce


  1. 2 cups of freshly picked basil leaves
  2. 2 cups of oil
  3. 2 tbs. of pine nuts
  4. 3 cloves of garlic
  5. 1 cup of freshly grated Parmigiano Reggiano cheese


  • A knife
  • A sieve or colander
  • A clean kitchen towel
  • A pestle and mortar or blender
  • a cheese grater
  • A jar with lid


  1. Pick basil leaves
  2. Add them to sieve or colander
  3. Wash the leaves
  4. Spread leaves on a clean kitchen towel
  5. Peal skins of cloves of garlic
  6. Grate cheese
  7. Add oil, leaves, pine nuts and garlic to mortar or blender
  8. Crush & mush the lot
  9. Until you have this creamy sauce
  10. Add parmesan cheese
  11. Carefully mix the lot
  12. Pour sauce into jar
  13. Place closed jar into fridge (at least 4 hours)
  14. Check list of options what to eat with this creamy sauce
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