Top Rated Pistou Recipes

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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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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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of Food Network Magazine
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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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Sean Brock of Husk, Charleston, SC
This recipe has been a New York favorite since the mid-'90s.
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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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gspeed
French peasant soup. Favorite.
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hectorthebat
Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini
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