Le Pistou Vegan Pesto Food

PISTOU SOUP

Steps:

• Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
• Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)

Steps:

• In a large soup pot, warm the olive oil over medium heat. Add the onion, sprinkle with salt and pepper, then cook for about 3 minutes. Next add the potatoes, zucchini, carrots, and leeks. Cook for about five more minutes. Pour in the vegetable broth, the water, tomato paste and the diced tomatoes with their juices. Turn heat to high to bring to a boil. Add the pasta, reduce heat to a simmer, and cook for about 15 minutes, until pasta and potatoes are tender. Meanwhile, make the pesto by placing all of the ingredients into a food processor or a blender then blend until smooth. Once the pasta is cooked and the vegetables are tender, add the drained and rinsed beans. Cook until heated through. Ladle the soup into bowls for serving then top with a tablespoon of the pesto and enjoy!

PECAN PESTO

Steps:

• Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

CLASSIC PESTO

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.

PISTOU SAUCE OR FRENCH PESTO ( VEGAN )

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.

VEGAN PESTO

Steps:

• Combine all the ingredients except the cloves of garlic into a food processor until everything is ground. I personally like it smoother than normal so I let the food processor run for a bit longer.
• Combine in the cloves of garlic one at a time and keep doing taste tests until you feel there is enough (be careful not to chop your finger off with the food processor -- it really kills the pesto).
• Add more salt and pepper to taste and enjoy!

PISTOU - VEGAN BASIL PESTO

Steps:

• Pick leaves from stems and blanche by dropping in boiling water and immediately straining and shocking in a bowl of ice and water.
• Remove basil from ice water (reserve water for cocktails - as it's now flavoured) and gently squeeze water. Don't crush basil, it's a tender leaf. Set aside
• In food processor pulse basil, salt, garlic and 100ml of olive oil.
• Check consistency and drizzle up to 50ml more olive oil. Taste for seasoning and adjust if necessary.
• It will store 2 days in the fridge or six months in the freezer.

VEGAN WALNUT PESTO

Steps:

• Combine all ingredients and blend well until smooth.
• Add additional salt, lemon juice or olive oil if needed.

LE PISTOU (VEGAN PESTO)

Steps:

• Combine all ingredients and blend well until smooth but not too mushy.
• Add salt, lemon or olive oil if necessary.

PISTOU

Steps:

• 1. Simply combine a large bunch of basil leaves, several cloves of crushed garlic, olive oil, and either salt or cheese (parmesan or pecorino) to taste. (If you use the cheese, you might still need some salt, depending on how much you add). You can make it in a food processor, with a mortar and pestle, or simply chop it all very fine.

PESTO AND PISTOU

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.

VEGAN CILANTRO PESTO

Steps:

• Combine cilantro, almonds, garlic and salt in food processor and process intil smooth.
• With machine still running, add olive oil through feed tube and process into a smooth paste.
• If not freezing, store tightly covered in refrigerator with thin layer of olive oil on top to prevent discoloration.