Basil, garlic and parmesan sauce


Preparation info

  • Makes

    250 ml

    • Difficulty


    • Ready in

      15 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is the sauce to make in the summer months when basil is plentiful. It is delicious with pasta or as a dip for vegetables and is a most useful addition to soups. Garlic varies in strength, so adjust the amount according to how fiery yours is.


  • 3–4 garlic cloves
  • a pinch of salt
  • 25–30 large basil leaves, shredded


Crush the garlic in a mortar with a pestle or in a bowl with the back of a spoon, until it becomes a paste. Add salt and the basil leaves and continue to pound to a paste. Transfer to a bowl and add the cheese. Slowly stir in the oil until smooth. Alternatively you can make the sauce in a blender or food processor: put in the garlic, basil, salt, cheese and oil and blend for a few seconds. Stir