Mother Earth Living

Lions, Tigers and Herbs: Tomato Basil Pistou Recipe

Learn how to make tomato basil pistou with herbs for your health.
By Laura Daily
February/March 2000
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The mixture of vine-ripe tomatoes, fresh basil, and a hint of orange rind gives this combination a light, refreshing flavor. It can be served warm or cold with avocado, poultry, or pasta; it also makes a colorful garnish. 

Makes 21/2 to 3 cups 

  • 6 ‘Roma’ or other paste tomatoes, peeled, seeded, and diced
  • 1/2 red onion, diced
  • 1 teaspoon garlic, chopped
  • 6 large basil leaves, finely chopped
  • 1/2 teaspoon orange zest
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup aged red wine vinegar
  • Salt and white pepper to taste

1. Combine all ingredients in a small bowl. Mix well, then chill, covered, for at least 2 hours or overnight.


Laura Daily of Snowmass Village, Colorado, takes cooking lessons whenever she can. She enjoys grilling year round, even in the snow.

By Laura Daily








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