Pisto Recipes
PISTO
Provided by Julia Reed
Categories easy, quick, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 7 minutes. Stir in the zucchini, tomatoes, sugar, salt and pepper. After about 5 minutes, add 1/4 cup water and simmer, stirring often, mashing down on the vegetables as they soften. (A potato masher is useful.) Add more water if it cooks out before the vegetables are soft.
- When the vegetables are done and the mixture resembles a chunky purée, taste and adjust the seasoning if necessary. Add the eggs, stirring quickly to incorporate, and remove from heat.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 8 grams, TransFat 0 grams
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PISTOU
All summer I made pesto with recipes from various sources, freezing them in 1/2 cup portions. When guests come by I cut up a baguette and set out a few. This one goes first, never a bit left. From Provencal Light by Martha Rose Shulman.
Provided by Its loose again
Categories Spreads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place basil and salt in a food processor and turn it on.
- Drop in garlic and chop fine.
- Turn processor off and scrape down the sides of the bowl.
- Turn processor on and drop in tomato and olive oil.
- Purée until smooth.
- Transfer to serving bowl and stir in cheese and pepper.
- Serve with baguette, crostini, or stir into soup.
- freezes well.
Nutrition Facts : Calories 76.5, Fat 5.5, SaturatedFat 1.6, Cholesterol 5.5, Sodium 389.9, Carbohydrate 3.9, Fiber 2.1, Sugar 1, Protein 3.9
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
PISTO (SPANISH VEGETABLE STIR-FRY)
This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.
Provided by FDADELKARIM
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil & garlic in a large frying pan over medium heat.
- Saute the potatoes for 8-10 minutes or until lightly browned.
- Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
- Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
- Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.
Nutrition Facts : Calories 341.3, Fat 19, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 41.4, Fiber 10.7, Sugar 12.8, Protein 6.5
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
BASIC PESTO
Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.
Provided by Florence Fabricant
Categories easy, quick, condiments, editors' pick
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
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