Pistou Food

BAREFOOT CONTESSA'S PISTOU

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.

PISTOU SOUP

Steps:

• For the pistou: Combine the oil, basil, lemongrass and chile in a mortar and pestle or food processor and crush together.
• For the soup: Heat the olive oil in a large pot. Add the garlic and onions and cook gently, stirring occasionally, until soft and translucent. Add the tomato puree, bay leaves, carrots, courgettes and thyme and cook until the vegetables are al dente (tender but still a little crunchy), 15 to 20 minutes. Add the boiling water and green beans and return to a boil, and then add the pasta. Cook until the pasta is al dente, 10 minutes.
• Stir in the peas and white beans. Remove the sprig of thyme and the bay leaves, and then add the salt and sugar and black pepper to taste.
• Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup.

PISTOU

Steps:

• Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)

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.