PISTOUS RECIPES

CLASSIC PISTOU RECIPE - PAULA WOLFERT | FOOD & WINE

Classic Pistou Recipe - Paula Wolfert | Food & Wine image

Pistou is an olive oil—based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou—by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables. More Recipes From Paula Wolfert

Provided by Paula Wolfert

Total Time 20 minutes

Yield makes 1 cup

Number Of Ingredients 6

Ingredients

1 tablespoon crushed garlic
1 teaspoon kosher salt
4 1/2 cups basil leaves, torn into pieces (2 ounces)
1/4 cup coarsely grated plum tomatoes
1/4 cup extra-virgin olive oil
1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)

Steps:

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 the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.

PISTOU SOUP RECIPE | ALLRECIPES

Pistou Soup Recipe | Allrecipes image

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

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 17

Ingredients

3 quarts vegetable broth
2 cups water
2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
4 zucchini, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces
1 bunch basil, leaves picked from stems
10 cloves garlic, minced
3 tomatoes, chopped
½ cup olive oil
1 teaspoon salt
1 (15 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package spaghetti, broken into 2-inch pieces
½ cup shredded Gruyere cheese
½ cup grated Parmesan cheese

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, CarbohydrateContent 63 g, CholesterolContent 10.8 mg, FatContent 15.7 g, FiberContent 11.4 g, ProteinContent 17.1 g, SaturatedFatContent 3.6 g, SodiumContent 1056.4 mg, SugarContent 9.4 g

More about "pistous recipes"

SUMMER PISTOU RECIPE | BBC GOOD FOOD

A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Soup, Starter, Supper
Cuisine French
Calories 209 calories per serving

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.

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PISTOU RECIPE - FOOD.COM

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.
From food.com
Reviews 4.0
Total Time 30 minutes
Calories 76.5 per serving

freezes well.

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VEGETABLE SOUP WITH PISTOU RECIPE | BON APPÉTIT

Vegetable Soup with Pistou Recipe
From bonappetit.com
Reviews 5

Add pasta to soup. Simmer 12 minutes. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.

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BLACK WALNUT PESTO RECIPE - FORAGER CHEF

Yields 1 cup
From foragerchef.com
Category Appetizer, Snack
Cuisine Italian

Transfer the pesto to a container, such as a tupperware. Press plastic wrap down directly on the surface of the pesto, so that air cannot touch it, Then cover the container with another layer of plastic wrap and refrigerate until needed. The pesto will also keep for months if not years in the freezer as the oil helps to prevent freezer burn, but I doubt it will last that long.

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PISTOU SOUP RECIPE - RAYMOND BLANC OBE

fresh pistou sauce (see recipe) 40g freshly grated parmesan large handful croutons or toasted baguette finely sliced Cooking Method Step 1 Blanch the basil in plenty of boiling water for 3-5 seconds to cook and fixate the chlorophyll, and so keep its bright green colour. Stop the cooking by plunging it into iced water.
From raymondblanc.com

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PISTOU RECIPE - ONLY PROVENCE

Home » Recipes » Pistou Recipe Pistou is an infinitely adaptable condiment from Provence. A classic pistou consists of four simple ingredients: basil, garlic, olive oil and salt, but is quite accommodating to various herbs or the addition of nuts and/or cheese (which would make it more akin to Italy’s pesto).
From onlyprovence.com

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WHAT IS PISTOU? 4 INGREDIENT FRENCH SAUCE + IT'S VEGAN!

23/7/2020 · The basic recipe is Genovese basil, garlic. But there’s more to it, as it was originally without cheese. But vegans proceed with caution. Today if you order something with pistou you’ll need to ask about cheese as modern recipes usually include hard cheese like pecorino or parmesan. Wondering why a French recipe uses Italian cheese?
From baconismagic.ca

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PISTO (SPANISH VEGETABLE STEW) - IRENA MACRI | FOOD FIT FOR LIFE

29/4/2019 · 1 green bell pepper/capsicum, diced 2 garlic cloves, chopped 1.5 cans crushed tomatoes or tomato passata (organic, if possible) 1.5 teaspoons salt 1 teaspoon honey or coconut sugar (optional, omit for Whole30) 2 small to medium zucchini, peeled and diced Instructions Dice the eggplant into cubes and sprinkle generously with salt.
From irenamacri.com

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OSCAR PISTORIUS MOVES TO PRISON IN GQEBERHA TO SPEAK WITH REEVA'S PARENTS - SAPEOPLE - WORLDWIDE SOUTH AFRICAN NEWS

28/11/2021 · Oscar Pistorius has been secretly moved to a prison in Gqeberha (previously Port Elizabeth) in the Eastern Cape, South Africa, so that he can have a meeting with the parents of the late Reeva Steenkamp whom he was convicted of murdering. The disgraced Paralympian, who shot the former model to death in the early hours […]
From sapeople.com

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OSCAR PISTORIUS - SAPEOPLE

8/1/2022 · Oscar Pistorius Denied Leave to Appeal for Reeva Murder. Mar 3, 2016 0.
From sapeople.com

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SOUPE AU PISTOU RECIPE | TASTE OF FRANCE

7/7/2019 · It’s a country recipe, so if they didn’t have beans, for example, they’d just put in something else. You can put in whatever you like,” says Thierry, who cooks a variety of Provençal and French dishes for the hotel’s daily table d’hôte , served in the dappled shade of the wisteria-clad terrace.
From tasteoffrancemag.com

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PIMP MY PISTOU: A RECIPE TOUR OF FRANCE | A GASTRONOMIC JOURNEY

21/12/2021 · Join us on a gastronomic journey across France, as we lift the lid on some of its best-loved recipes and meet the chefs who have put their stamp on them. INGREDIENTS For the pastry 250g (8 3/4oz) plain flour, plus extra for rolling the pastry 100g (3 1 2oz) icing
From francetoday.com

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PISTOU PROVENÇAL, RECETTE MAISON RAPIDE - CUISINE CULINAIRE

11/9/2018 · La recette du pistou provençal maison (ou sauce pistou). Une sauce froide utilisée principalement dans la fameuse soupe au pistou. Basilic, ail, huile d'olive, et éventuellement du parmesan râpé. Délicieux sur des toasts à l'apéro, comme sauce pour les pâtes, les ...
From cuisineculinaire.com

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PESTO'S > PISTOU'S > CHIMICHURRI'S > HUMMUS XO

Aug 13, 2016 - Variations of pesto's, pistou's, chimichurri's & hummus. So many different and flavourful versions, you'll be spoilt for choice. Keva xo . See more ideas about cooking
From pinterest.com

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HOW TO MAKE PESTO SAUCE WITHOUT NUTS | FAMILY CUISINE

1/9/2021 · How to make pesto sauce without nuts Homemade Nut-Free Pesto I’m in a big pesto place right now. I guess some people might feel like pesto is a kind of “yesterday” food, but I have never been too much into food-is-fashion, and it’s just so amazing and versatile. I ...
From familycuisine.net

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THE 2018 CLASS OF CANNING, PRESERVING, AND CULINARY DIY BOOKS – FOOD IN JARS

18/12/2018 · The Pesto Cookbook – This compact volume by Olwen Woodier features more than 110 recipes for pestos, pistous, infused oils, and good ways to use them. While pestos can’t be canned, they freeze beautifully. Amazon | Powell’s Cured Meat, Smoked Fish ...
From foodinjars.com

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510 FOOD: RAW (OR NEARLY) IDEAS | RAW FOOD RECIPES, FOOD, RECIPES

Aug 31, 2019 - Raw food recipes (or those that can easily be adapted without risking the flavor). See more ideas about raw food recipes, food, recipes. When autocomplete results are available use up and down arrows to review and enter to select. Touch device
From pinterest.com

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BROAD BEANS WITH BLACK PUDDING FROM FLOYD ON SPAIN BY KEITH FLOYD - CKBK: THE WORLD'S BEST COOKBOOKS AT YOUR FINGERTIPS

It was the 1950s and we didn’t have rashers of bacon, we had bacon bits. And because these were cheap, mostly fat with a little meat, I used to dice the bits even more and then fry them until they became crunchy little morselets. Then I would add the broad beans to the sizzling hot fat in the pan and cook them with the hot bacon for a minute ...
From app.ckbk.com

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