Patricias Pistou Soup Recipes

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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