Pesto And Pistou Recipes
PESTO AND PISTOU
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties. It's also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. Purists will only use a mortar and pestle for pesto. I like the results I get using a hand blender inside a straight-sided jar. As long as you make the full batch, this is the best machine to use, as it purées the basil much more efficiently than a food processor.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- If using a hand blender, place the garlic, basil, pine nuts, salt and olive oil in a pint jar. Stick the hand blender right down into the mixture and turn on. Blend until smooth. You may have to start and stop a few times at the beginning, and scrape down the sides of the jar. Once the mixture is smooth, add the cheese and stir or blend together. If using a food processor fitted with the steel blade, turn on and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pine nuts, salt, pepper and olive oil to the food processor and process until smooth and creamy. Add the Parmesan and pulse until well combined. If using a mortar and pestle, add the basil leaves a handful at a time and mash with the pestle. Add the pine nuts, garlic, salt and pepper, and mash to a paste with the basil. Work in the olive oil and the Parmesan.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 55 grams, Carbohydrate 6 grams, Fat 81 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 16 grams, Sodium 817 milligrams, Sugar 0 grams
SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)
The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.
Provided by Tejal Rao
Categories soups and stews, main course
Time 45m
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
- Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
- Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
- Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
PISTOU SOUP
My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
Provided by somaluna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
- Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
- Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g
LE PISTOU (VEGAN PESTO)
Pistou is the French equivalent of Italian Pesto but it doesn't have cheese so it's perfect for vegan. This recipe is flavorful and works great as a spread for sandwiches or with penne pasta.
Provided by Dina Cohen
Categories Spreads
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and blend well until smooth but not too mushy.
- Add salt, lemon or olive oil if necessary.
Nutrition Facts : Calories 637.7, Fat 67, SaturatedFat 7.2, Sodium 2329.2, Carbohydrate 9.1, Fiber 3.4, Sugar 1.9, Protein 7.4
PISTOU SAUCE OR FRENCH PESTO ( VEGAN )
Pistou is the French version of pesto - there are no pine nuts and commonly the parmesan cheese is replaced with coarse salt. Use this any way you'd normally use Italian pesto! Adapted from The Mediterranean Vegan Kitchen, by Donna Klein. This recipe was picked for the Freeze It recipe tag game, and I've added the OAMC instructions from Chef Mommy Needs Coffee and the OAMC Forum below.
Provided by Vino Girl
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine everything in a food processor and process until smooth.
- Alternatively, you can finely chop the basil and mix it with the other ingredients.
- Serve on bread, pasta or pizza.
- OAMC --- To freeze: Place in a quart sized freezer bag. Seal, label and freeze.
- To thaw: place in fridge overnight or place bag in a bowl of room temperature water for a few minutes.
Nutrition Facts : Calories 345.7, Fat 36.4, SaturatedFat 5, Sodium 779.5, Carbohydrate 5.2, Fiber 2.4, Sugar 0.2, Protein 2
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RECIPE FOR BASIL PESTO WITHOUT NUTS OR "PISTOU"
Salt and pepper to taste. 1. In a food processor or blender, chop up the garlic until it is minced. 2. Add in the basil and cheese and start to blend. Slowly drizzle in the olive oil while the machine is running. Blend until smooth. 3. Squeeze in …
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EASY RECIPE FOR CLASSIC FRENCH PISTOU SAUCE - LARDER LOVE
2014-01-31 grind the garlic with the salt either in mortar and pestle or food processor. add the basil leaves till completely combined. drizzle in the olive oil till the sauce cannot take any more. check the seasoning and adjust to taste. …
From larderlove.com
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FRENCH PISTOU SAUCE PASTA - PARDON YOUR FRENCH
2019-07-24 Instructions. Step 1 - Using a large mortar and pestle or a food processor, pound/pulse the garlic to a paste with the salt. Add the basil leaves and pound/pulse them with the garlic until the mixture is a rough paste. Drizzle …
From pardonyourfrench.com
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WHAT IS PISTOU – THE FRENCH PESTO RECIPE & TRANSLATION
2021-06-09 Preparation: 1. Place a half of the ingredients in the bowl of a food processor and blend. When the purée is smooth, pour it into a bowl. 2. Purée the rest of the ingredients and add them to the first batch. 3. Stir in the cheese. Use immediately or refrigerate for up to 2 days.
From frenchtoday.com
Estimated Reading Time 4 mins
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Estimated Reading Time 4 mins
25 THINGS TO MAKE WITH PESTO | WHAT TO MAKE WITH PESTO | RECIPES ...
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2011-10-03 Recipe: Pistou ~ Pesto Pesto is a well-known Italian condiment consisting of commercially produced basil, olive oil, garlic and pine nuts. Pistou, its lesser-known cousin used in French cuisine, is a mix of basil, olive oil and garlic.Note the main difference is the pine nuts, which are used in the Italian version and not in the French.
From bonjourparis.com
Estimated Reading Time 3 mins
From bonjourparis.com
Estimated Reading Time 3 mins
BASIL PESTO (PESTO ALLA GENOVESE) - CHEFJAR
Instructions. Add the pine nuts, lemon juice, garlic, salt and pepper to your food processor. Pulse until chopped. Add the basil and pulse until combined. With the blade still running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, …
From chefjar.com
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PISTOU SOUP RECIPE - RAYMOND BLANC OBE
In a liquidiser, using the pulse button, purée all the ingredients until smooth. Taste and adjust the seasoning if necessary. Reserve in the fridge. Step 2. In a large pan on a medium heat, sweeten the white onion, carrots, celery and fennel in the olive oil for 3 minutes. Season with salt and pepper. Add the hot water and boil rapidly for 5 ...
From raymondblanc.com
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EASY BASIL PESTO RECIPE, JUST IN TIME - AJOANN.COM
2018-08-01 Remove the basil leaves from the stems. Discard the flowers and stems. Place the basil leaves in blender container. Add all other ingredients. If possible, use "pulse" mode on the blender to thoroughly mix ingredients; or, remove container and use a spatula to push down ingredients so that the sauce is uniform.
From ajoann.com
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PESTO & PISTOU SAUCES - HEALTHY WEALTHY HABITS WITH DANA GREEN …
2020-07-28 Pesto or pistou can elevate many dishes. This blog is all about Pesto and Pistou, and there is a recipe below. Skip the history tale, tips, and tricks, take me to the RECIPE NOW > CLICK HERE. A pistou is a satisfying sauce, like a pesto. It is a staple for every seriously-healthy-but-also-enjoying-not-punishing-with-food home. +++++
From healthywealthyhabits.ca
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12 PESTO RECIPES TO PERK UP ANY DISH - THE SPRUCE EATS
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From thespruceeats.com
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PESTO, PISTOU, AND CHIMICHURRI - LOVE OF FOOD MAGAZINE
2020-11-12 Pesto, Pistou, and Chimichurri. Green sauces are my favorite as they add freshness and texture to almost any dish. For years I have been making and serving a chimichurri sauce that my amazing chef friend, Ana Claudia Tapioca taught me. I add chimichurri sauce to my menu when serving empanadas, beef, pork or chicken.
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PESTO, PISTOU AND PESTLE WITH A CITRUS-MINT PESTO RECIPE
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CLASSIC PISTOU – A COUPLE COOKS
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From acouplecooks.com
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PISTOU RECIPE - ONLY PROVENCE
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PESTO | PESTO & PISTOU
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From pestoandpistou.com
From pestoandpistou.com
PESTO & PISTOU | INVESTIGATING THE CUISINE OF THE RIVIERA FROM NICE …
2018-09-15 Place the chunks of pumpkin in a baking tray and toss with two tablespoons of olive oil. Bake in the preheated oven for approximately 20 minutes until they are soft in the middle and brown and crispy on the edges. Put to one side to cool. Leave the oven on. Fry the onions on a low heat in a tablespoon of olive oil.
From pestoandpistou.com
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PISTOU VS PESTO – ULTIMATE COMPARISON GUIDE - TASTYLICIOUS
Line a baking tray and lay the pine nuts and sunflower seeds in one even layer. Bake for 5-7 minutes until toasted. Allow to cool completely. Boil a jug of water and pour one cup into a bowl. Drop the basil into the water for 10 seconds to blanch the leaves then use tongs to transfer them into a bowl of ice water.
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HOW TO COOK THE PERFECT SOUPE AU PISTOU – RECIPE
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THOMAS KELLER'S ZUCCHINI-BASIL PISTOU - ONCE UPON A CHEF
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RECIPE FOR A PESTO WITH A PROVENCAL TWIST PISTOU DE ROQUETTE
This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives the pistou de roquette a fresh, tangy taste. This sauce is super quick to make and extremely versatile. Toss some pistou on just-cooked (and still hot) pasta. Or use this tasty sauce in place of a ...
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VEGAN PESTO WITHOUT NUTS RECIPE (FRENCH PISTOU)
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PISTOU OR PESTO? PROVENCE FOOD TOURS | THE INTERNATIONAL KITCHEN
Instructions: 1. Simply combine a large bunch of basil leaves, several cloves of crushed garlic, olive oil, and either salt or cheese (parmesan or pecorino) to taste. (If you use the cheese, you might still need some salt, depending on how much you add). You can make it in a food processor, with a mortar and pestle, or simply chop it all very fine.
From theinternationalkitchen.com
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RECIPES | PESTO & PISTOU | PAGE 3
For the pesto: (makes approx. 300g) The oven-dried tomatoes from the above recipe or 150g sundried tomatoes, drained of oil 25g rocket leaves 50g cobnuts (about 150g before shelling), chopped and toasted (or the equivalent of pine nuts) 50g pecorino romano 1 large clove of garlic, crushed 75ml extra virgin olive oil A pinch of salt
From pestoandpistou.com
From pestoandpistou.com
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Instructions. Wash the basil and peel the garlic. Crush the basil and garlic in a mortar with a pestle until it turns into a purée. (Alternatively, put it into a blender.) `. In a bowl, mix the crushed basil, garlic, and olive oil until you make a smooth sauce.
From snippetsofparis.com
From snippetsofparis.com
WHAT IS PISTOU? 4 INGREDIENT FRENCH SAUCE + IT'S VEGAN!
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From baconismagic.ca
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Preparation. In a pot of salted boiling water, blanch the rapini for 1 minute. Drain. Chill in a bowl of ice water. Drain and dry with a clean dishtowel. On a work surface, thinly slice the rapini. In a blender or food processor, purée the rapini with the remaining ingredients until smooth. Season with salt and pepper.
From ricardocuisine.com
From ricardocuisine.com
PISTOU | RICARDO
Ingredients. 6 cloves garlic, peeled. 1/2 cup (125 ml) lightly packed fresh basil. 3 tablespoons (45 ml) olive oil. 2 cups (500 ml) grated Parmigiano-Reggiano cheese. Add to my grocery list.
From ricardocuisine.com
From ricardocuisine.com
RECIPES | PESTO & PISTOU
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From pestoandpistou.com
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PISTACHIO PESTO - GIMME SOME OVEN
2018-05-21 Instructions. In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped. With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the ...
From gimmesomeoven.com
From gimmesomeoven.com
PURSLANE PISTOU RECIPE - EDIBLE WILD FOOD
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From ediblewildfood.com
From ediblewildfood.com
PESTO SOUP WITH ZUCCHINI AND POTATOES RECIPE (SOUPE AU PISTOU)
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From theherbeevore.com
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CLASSIC PISTOU RECIPE - PAULA WOLFERT | FOOD & WINE
Step 1. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in …
From foodandwine.com
From foodandwine.com
SOUPE AU PISTOU RECIPE - QUICK FROM SCRATCH HERBS & SPICES
Step 1. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add ...
From foodandwine.com
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THE ACTUAL DIFFERENCE BETWEEN PISTOU AND PESTO - MASHED
2020-11-06 Pistou is essentially a pared down version of pesto (via Cracker Box Kitchen ). Pistou is made with olive oil, basil leaves, garlic, and hard cheese. This sauce, however, eliminates the nuts and increases the amount of cheese. Though various recipes will tell you to use different kinds of cheese such as parmesan, Pecorino Romano, or even Gouda ...
From mashed.com
From mashed.com
FRESH PISTOU RECIPE | THE MAD SCIENTISTS KITCHEN
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From themadscientistskitchen.com
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EASY PUFF PASTRY PESTO PINWHEELS RECIPE - AN ITALIAN IN MY KITCHEN
1 day ago Place the roll on a baking sheet lined with parchment paper. Cover the pan with plastic wrap and chill the pastry for at least 30 minutes so it can firm up. Once it’s chilled, slice the roll into 1/4″ slices and place them on the baking sheet. Bake them at 375°F for 20 to 25 minutes or until they are golden brown.
From anitalianinmykitchen.com
From anitalianinmykitchen.com
JULIA CHILD'S SOUPE AU PISTOU (PESTO SOUP) - LADY DOCS CORNER CAFE
2020-01-28 To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes.
From ladydocscornercafe.com
From ladydocscornercafe.com
AUTUMN RECIPES | PESTO & PISTOU
About Pesto & Pistou; Recipes; Cuisine; Wine; Travel; Tag Archives: autumn recipes Sun (or oven) dried tomatoes. Posted on September 11, 2016 by PestoPistou. Every year when we visit the South of France, I sun dry tomatoes, and while the plump, ripe and halved plum tomatoes sit under the sun’s rays for a couple of days, I mull over the options for preserving or consuming …
From pestoandpistou.com
From pestoandpistou.com
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