Herb Pistou Recipes

ROOT VEG LENTIL BOWL WITH HERB PISTOU

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Toss with the harissa and ½ tbsp oil and season. Tip onto a baking tray and roast for 40-45 mins or until tender. Toss the spinach and 1 tbsp of water through for the last 5 mins to wilt.
• Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth - add 1 tbsp water if needed. Season and stir in the lemon zest and juice.
• Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.

SKILLET-ROASTED CHICKEN WITH FARRO AND HERB PISTOU

Steps:

• Whisk 1/3 cup olive oil, 1 tablespoon chives, and next 7 ingredients in a medium bowl. Divide marinade between 2 (gallon-size) resealable plastic freezer bags. Season chicken with 2 1/2 teaspoons salt; place 1 chicken half in each bag. Seal bags, releasing excess air. Chill overnight.
• Place bags side by side in a large pot. Add cold water to cover by 2". Heat water over medium heat until an instant-read thermometer registers 150°F. Turn off heat, cover, and poach chicken for 50 minutes. Transfer bags to a large bowl of ice water to cool, about 15 minutes. Remove chicken from bags; pat dry.
• Preheat oven to 450°F. Heat vegetable oil in a large cast-iron skillet over high heat. Add chicken halves, skin side down, so chicken sits against sides of pan. Cook, moving chicken occasionally for even cooking, until skin is browned all over. Flip chicken and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 15 minutes. Let rest for 10 minutes.
• To serve, divide Farro with Acorn Squash and Kale among plates. Place chicken on top of farro. Drizzle 1/4 cup Herb Pistou around farro. Drizzle 1 teaspoon extra-virgin olive oil over each plate. Squeeze lemon halves over chicken. Sprinkle 2 tablespoons chives over.

SUMMER PISTOU

Steps:

• Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
• Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

SUMMER HERB PESTO

Steps:

• Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

HERB PISTOU

Steps:

• Blanch herbs in a large pot of boiling salted water for 10 seconds. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain. Squeeze dry; chop. Purée herbs, garlic, and 3/4 cup ice water in a blender until smooth, about 3 minutes. With machine running, gradually add oil. Season with salt.

HERB-CRUSTED SAUTéED SALMON FILLETS WITH PISTOU

Steps:

• Pistou: Make the pistou within an hour of cooking the salmon, if made sooner it will lose color.
• Bring 2 quarts of water to a rapid boil with 2 tablespoons of salt, plunge in the basil leaves, and stir them around with a wooden spoon, leaving them in the water for no more than 2 seconds.
• Drain in a colander and immediately cool by rinsing them in cold water.
• Combine the basil, garlic, 1/2 cup of water in a blender and puree for 1 minute, until smooth.
• Transfer the basil mixture to a bowl and whisk in the olive oil.
• Season with salt and pepper.
• Just before sauteeing the salmon, gently heat the pistou mixture in a saucepan while stirring. Don't allow the pistou mixture to come to a boil.
• Salmon: Season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours.
• Remove from refrigerator and sprinkle top and bottom with the chopped herbs. Press the herbs onto the salmon to help them adhere.
• Heat the oil in a large pan (I use the cast-iron skillet).
• Place fillets skin-side down in the pan. Sauté over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and sauté for 2 to 3 minutes on the second side.If the salmon starts to brown or the oil smokes, turn the heat down to medium.
• Wipe out the hot sauté pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them.Season with salt and pepper.
• Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.