PISTOU SAUCE OR FRENCH PESTO ( VEGAN )
Pistou is the French version of pesto - there are no pine nuts and commonly the parmesan cheese is replaced with coarse salt. Use this any way you'd normally use Italian pesto! Adapted from The Mediterranean Vegan Kitchen, by Donna Klein. This recipe was picked for the Freeze It recipe tag game, and I've added the OAMC instructions from Chef Mommy Needs Coffee and the OAMC Forum below.
Provided by Vino Girl
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 5
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.
Nutrition Facts : Calories 345.7, Fat 36.4, SaturatedFat 5, Sodium 779.5, Carbohydrate 5.2, Fiber 2.4, Sugar 0.2, Protein 2
PISTOU - VEGAN BASIL PESTO
What is pistou? It's France's version of Italian pistou but it's vegan and delicious.
Provided by Ayngelina Brogan
Categories France
Time 5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 900 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
LE PISTOU (VEGAN PESTO)
Pistou is the French equivalent of Italian Pesto but it doesn't have cheese so it's perfect for vegan. This recipe is flavorful and works great as a spread for sandwiches or with penne pasta.
Provided by Dina Cohen
Categories Spreads
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and blend well until smooth but not too mushy.
- Add salt, lemon or olive oil if necessary.
Nutrition Facts : Calories 637.7, Fat 67, SaturatedFat 7.2, Sodium 2329.2, Carbohydrate 9.1, Fiber 3.4, Sugar 1.9, Protein 7.4
PISTOU SOUP
A light, spicy twist on a traditional summer vegetable soup. French 'pistou' is a distant relative of the Italian pesto, but my version reflects the Vietnamese influence on modern French food.
Provided by Food Network
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 20
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 SOUP
My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
Provided by somaluna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
- Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
- Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g
PESTO AND PISTOU
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties. It's also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. Purists will only use a mortar and pestle for pesto. I like the results I get using a hand blender inside a straight-sided jar. As long as you make the full batch, this is the best machine to use, as it purées the basil much more efficiently than a food processor.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 55 grams, Carbohydrate 6 grams, Fat 81 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 16 grams, Sodium 817 milligrams, Sugar 0 grams
FRENCH SOUPE AU PISTOU
Make and share this French Soupe Au Pistou recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 24 cups
Number Of Ingredients 11
Steps:
- In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
- Bring to a boil, then simmer until beans and potatoes are crisp tender.
- Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
- Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
- Stir this paste into the soup, bit by bit.
- Adjust seasoning if necessary.
- After the sauce has been added, the soup may be warmed, but not boiled.
- Serve with hot or toasted slices of French bread.
- To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
- To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
- For Vegetarian use vegetable broth and a vegetarian parmesan cheese.
PISTOU
Categories Condiment/Spread Sauce Garlic Herb Vegetarian Basil Fall Spring Summer Winter Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
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 SOUP
Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat'Saisons
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 201 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
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