Classic Pistou Recipes

PISTOU SOUP

Pistou soup image

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

Time 45m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 onion , finely chopped
2 each medium carrots and celery sticks, peeled and finely chopped
1 small fennel bulb , trimmed and finely chopped
250g each turnip , celeriac and parsnip, peeled and finely chopped
140g frozen peas
140g tinned haricot beans or dried haricot beans soaked overnight
large bunch basil
1 clove garlic
100ml extra-virgin olive oil
grated parmesan and croûtons, to serve

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

Pistou image

Categories Condiment/Spread Sauce Garlic Herb Vegetarian Basil Fall Spring Summer Winter Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

3 garlic cloves
3 cups (packed) fresh basil leaves
1/2 teaspoon salt
6 tablespoons olive oil
3/4 cup grated Parmesan cheese

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.)

BASIL PESTO

Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

Ingredients

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

CLASSIC PESTO

Classic pesto image

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

Ingredients

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves

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

CLASSIC PISTOU

Classic Pistou image

Bright basil, warm olive oil, and a zing of lemon and garlic combine for an absolutely sublime sauce.

Provided by Garth Brown

Categories Side Dish

Number Of Ingredients 5

Ingredients

2 cups basil leaves (loosely packed)
1 small clove garlic (minced)
¼ tsp. salt
3 tbsp. extra virgin olive oil
1 tbsp. fresh squeezed lemon juice

Steps:

Combine garlic, lemon juice, and salt in a mortar or a food processor. Let sit for 5 minutes
Add remaining ingredients. If using mortar and pestle crush thoroughly. If using food processor, pulse until basil leaves are well chopped but not pureed.
Serve over pork chops, chicken thighs, salmon, eggs, or just about anything else.

BAREFOOT CONTESSA'S PISTOU

Barefoot Contessa's Pistou image

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

Ingredients

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil

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

PISTOU

Pistou image

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

Ingredients

1 large garlic clove
Coarse salt and freshly ground pepper
2 cups packed basil leaves
1/3 cup finely grated Parmesan cheese (3/4 ounce), divided
1/3 cup extra-virgin olive oil, plus more for storing

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.

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