Pesto And Pistou Food

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
• Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
• Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
• Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
• Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
• When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
• Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

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.

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.

PISTACHIO PESTO

Steps:

• Put all of the ingredients in the food processor or blender and puree until smooth.
• Start with 1/4 cup oil adding more if you need.

PISTOU

Steps:

• Place basil and salt in a food processor and turn it on.
• Drop in garlic and chop fine.
• Turn processor off and scrape down the sides of the bowl.
• Turn processor on and drop in tomato and olive oil.
• Purée until smooth.
• Transfer to serving bowl and stir in cheese and pepper.
• Serve with baguette, crostini, or stir into soup.
• freezes well.

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.

PEAR, PISTOU AND POTATO SALAD

Steps:

• *NOTE: use either pesto sauce or French pistou sauce (see #100384). The Zaar computer wouldn't let me type in pistou sauce as an ingredient. Naughty computer!
• Divide and arrange the mixed greens on 4 salad plates.
• Gently toss the pesto/pistou with the pear and roasted potatoes. Divide and serve the mixture over the mixed greens. Garnish with sliced almonds if desired.
• Since this is in essence a pilfered recipe, all amounts are estimated.
• A few recommendations to round out the menu: Serve with French bread and a glass of wine, listen to the soundtrack to Amelie and discuss Toulouse-Lautrec and the Belle Epoque.