Top Rated Pistou Recipes

Soupe au Pistou
This healthy, hearty, French-inspired soup is a perfect meal to satisfy and please the whole family.This recipe is courtesy of Jamie Oliver.
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Sunset DECEMBER 1998
Notes: If making pistou up to 1 day ahead, cover and chill. Serve cool or at room temperature. Top may darken as pistou stands; just stir to blend.This recipe goes with Soupe au Pistou
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manta
Ingredients: 1 lb ripe tomatoes 2 cups fresh basil leaves 8 cloves garlic, chopped coarsely 1/3 Cup grated parmesan 1 Cup grated gruyere 1/3 Cup olive oil salt and pepper 1. Drop tomatoes in boiling water for 30 sec and then transfer to cold water. ...
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manta
Ingredients: 1 lb ripe tomatoes 2 cups fresh basil leaves 8 cloves garlic, chopped coarsely 1/3 Cup grated parmesan 1 Cup grated gruyere 1/3 Cup olive oil salt and pepper 1. Drop tomatoes in boiling water for 30 sec and then transfer to cold water. ...
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It's loose again
All summer I made pesto with recipes from various sources, freezing them in 1/2 cup portions. When guests come by I cut up a baguette and set out a few. This one goes first, never a bit left. From Provencal Light by Martha Rose Shulman.
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(Provençal Basil Sauce) Can be prepared in 45 minutes or less.
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ratherbeswimmin'
In '300 Sensational Soups' by Carla Snyder and Meredith Deeds
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Steven Satterfield
Serve this flavorful pistou with Steven Satterfield's Classic Split Pea Soup.
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Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010
Like Italian pesto, French pistou (pee-TOO), is made of basil, garlic, and olive oil. Here we use pistou to season fish, but it is also delicious when tossed with potatoes and pasta, so make an extra batch or two to freeze or keep on hand to use later in the week.
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Paula Wolfert
Pistou is an olive oil—based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou—by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables.
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Kevin Taylor
In a food processor, combine the pistachios with the basil and garlic and process to a paste. With the machine on, slowly add the olive oil until incorporated. Scrape the pistou into a small bowl and season with salt and pepper.
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