Classic Pistou Recipes
PISTOU
Like pesto, it's a flavor booster par excellence. Try with: vegetable soup, tomato salads, mozzarella.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Chop garlic, and add 1/4 teaspoon salt. Mash into a paste with a mortar and pestle.
- Tear basil; gradually add to mortar with half the cheese. Pound to a coarse paste; add more leaves once there's room.
- Stir in the remaining cheese and the oil. Season with salt and pepper.
CLASSIC PESTO
Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Main course, Pasta
Time 15m
Yield Makes 250ml
Number Of Ingredients 5
Steps:
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PISTOU SOUP
Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat'Saisons
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
- Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.
Nutrition Facts : Calories 201 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
PISTOU
Categories Condiment/Spread Sauce Garlic Herb Vegetarian Basil Fall Spring Summer Winter Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)
PISTOU
Categories Sauce Food Processor Garlic No-Cook Quick & Easy Parmesan Basil Summer Gourmet
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- In a food processor purée the basil and the garlic, add the oil, the Parmesan, and salt and pepper to taste, and blend the pistou until it is smooth. Stir the pistou into soups or toss it with cooked pasta or vegetables. (The pistou may be made 1 week in advance and kept, chilled, in an airtight container.)
BAREFOOT CONTESSA'S PISTOU
This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.
Provided by Suzie-Q
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
- With the motor running, slowly pour the olive oil down the feed tube to make a paste.
- Pack into a container, pour a film of olive oil on top, and close the lid.
- Can also be whirled in a blender.
Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5
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