• Serves

    makes About 1 Cup


This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.


  • 6 12 cups loosely packed basil leaves
  • 34 cup grated Parmesan
  • 6 Tbsp. extra-virgin olive oil
  • 3 cloves garlic, roughly chopped
  • 3 Tbsp. pine nuts
  • Kosher salt and freshly ground black pepper


Step 1

Into a food processor put basil, Parmesan, 3 tbsp. of the oil, garlic, and pine nuts. Season with salt and pepper, to taste.

Step 2

Pulse until finely chopped; add remaining 3 tbsp. of oil and process until sauce thickens and comes together.

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