Pistou Sauce Or French Pesto Vegan Recipes
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
VEGAN PESTO
Use this easy homemade vegan pesto recipe to dress up pasta, as a pizza sauce, or as an appetizer with bread and crackers.
Provided by Jolinda Hackett
Categories Sauces
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth.
- Enjoy!
Nutrition Facts : Calories 218 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 203 mg, Sugar 1 g, Fat 21 g, ServingSize Around 2/3 Cup (8 Servings), UnsaturatedFat 0 g
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
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