Patricias Pistou Recipes

PISTOU

Pistou image

Like pesto, it's a flavor booster par excellence. Try with: vegetable soup, tomato salads, mozzarella.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 20m

Yield Makes 1/2 cup

Number Of Ingredients 5

Ingredients

1 large garlic clove
Coarse salt and freshly ground pepper
2 cups packed basil leaves
1/3 cup finely grated Parmesan cheese (3/4 ounce), divided
1/3 cup extra-virgin olive oil, plus more for storing

Steps:

Chop garlic, and add 1/4 teaspoon salt. Mash into a paste with a mortar and pestle.
Tear basil; gradually add to mortar with half the cheese. Pound to a coarse paste; add more leaves once there's room.
Stir in the remaining cheese and the oil. Season with salt and pepper.

BAREFOOT CONTESSA'S PISTOU

Barefoot Contessa's Pistou image

This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.

Provided by Suzie-Q

Categories Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil

Steps:

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
With the motor running, slowly pour the olive oil down the feed tube to make a paste.
Pack into a container, pour a film of olive oil on top, and close the lid.
Can also be whirled in a blender.

Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5

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