Le Pistou Vegan Pesto Recipes

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)

Soupe au Pistou (Vegetable Soup With Pesto) image

The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.

Provided by Tejal Rao

Categories soups and stews, main course

Time 45m

Yield Serves 4-6

Number Of Ingredients 18

Ingredients

1 tomato, cored
1 cup basil leaves
1 cup flat-leaf parsley leaves
2 garlic cloves
2 tablespoons extra-virgin olive oil
3 ounces Parmesan or Gruyère, grated
1 celery rib, diced
1 carrot, peeled and diced
1 leek, white and pale green parts only, thinly sliced
1 sprig thyme
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/2 pound potatoes, cut into bite-size pieces
1/2 pound zucchini or summer squash, cut into bite-size pieces
1/2 pound string beans, trimmed and cut into 1-inch pieces
3/4 pound kale, roughly chopped
1/2 pound fresh fava beans, shelled
3/4 cup small pasta shells

Steps:

Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams

PISTOU SAUCE OR FRENCH PESTO ( VEGAN )

Pistou Sauce or French Pesto ( Vegan ) image

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

Ingredients

1 cup fresh basil, packed
2 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon coarse salt
black pepper, to taste

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

LE PISTOU (VEGAN PESTO)

Le Pistou (Vegan Pesto) image

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

Ingredients

1 cup pine nuts, toasted
3 -4 cups fresh basil, sliced
1 tablespoon coarse salt
2 garlic cloves
1/2 cup olive oil
1/2 lemon juice

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

VEGAN PESTO

Vegan Pesto image

You can put this on almost anything! I've tried every vegan pesto recipe that I've seen and this is by far my favorite. It's taken, with a slight variation, from http://vegetarian.about.com/od/morerecipes/r/Veganpestorec.htm

Provided by Shmily Vegan

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup pine nuts (you can use walnuts too)
1/3 cup olive oil (For a lower fat version replace half the oil with soy milk)
1/3 cup nutritional yeast
1 1/2 cups fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
3 -5 garlic cloves

Steps:

Combine all the ingredients except the cloves of garlic into a food processor until everything is ground. I personally like it smoother than normal so I let the food processor run for a bit longer.
Combine in the cloves of garlic one at a time and keep doing taste tests until you feel there is enough (be careful not to chop your finger off with the food processor -- it really kills the pesto).
Add more salt and pepper to taste and enjoy!

Nutrition Facts : Calories 445.9, Fat 42.4, SaturatedFat 4.3, Sodium 446.3, Carbohydrate 12.4, Fiber 5.9, Sugar 1.3, Protein 11.8

VEGAN PESTO

Vegan pesto image

Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week

Provided by Liberty Mendez

Categories Condiment

Time 7m

Yield Makes 1 x 250g jar

Number Of Ingredients 6

Ingredients

50g pine nuts
large bunch of basil , roughly chopped
2 tbsp nutritional yeast
150ml olive oil , plus extra for the jar
2 garlic cloves , roughly chopped
½ lemon , juiced

Steps:

Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.

Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

VEGAN WALNUT PESTO

Vegan Walnut Pesto image

A modification of a vegan pesto recipe I had been using for a while...I prefer to use walnuts in mine and wanted to adjust for my salt preference, so I decided to post. This makes a LOT of pesto...I like to make extra servings to freeze for later.

Provided by drbecca26

Categories Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup walnuts, toasted
8 cups basil leaves, packed
1 tablespoon coarse salt
8 garlic cloves
1 cup olive oil
4 tablespoons lemon juice

Steps:

Combine all ingredients and blend well until smooth.
Add additional salt, lemon juice or olive oil if needed.

Nutrition Facts : Calories 364.1, Fat 37.1, SaturatedFat 4.7, Sodium 876.9, Carbohydrate 7.4, Fiber 4.5, Sugar 0.8, Protein 4.6

PESTO AND PISTOU

Pesto and Pistou image

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

Ingredients

1 or 2 garlic cloves, to taste
2 cups fresh basil leaves, tightly packed 2 ounces
2 tablespoons Mediterranean pine nuts* (for pesto; omit for pistou)
Salt
freshly ground pepper to taste
1/3 cup extra virgin olive oil
1/3 cup (1 1/2 ounces) freshly grated Parmesan, or a mixture of pecorino Romano and Parmesan more to taste

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

More about "le pistou vegan pesto recipes"

WHAT IS PISTOU? 4 INGREDIENT FRENCH SAUCE + IT'S VEGAN!

Web Jul 23, 2020 Personally I’m about convenience and so I think its fine to make pistou in a food processor or blender, much to the dismay of …
From baconismagic.ca
4/5 (4)
Total Time 5 mins
Category France
Calories 171 per serving

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
Check consistency and drizzle up to 50ml more olive oil. Taste for seasoning and adjust if necessary.

See details

VEGAN PESTO WITHOUT NUTS RECIPE (FRENCH PISTOU) - THE …

Web Jul 10, 2013 2 cups loosely packed fresh basil 1/3 cup extra-virgin olive oil, divided 2 teaspoons fresh lemon juice 4 cloves garlic, minced Salt, to …
From thespruceeats.com
4.2/5 (43)
Total Time 5 mins
Category Sauce, Condiment
Calories 167 per serving

See details

10-MINUTE VEGAN PESTO SAUCE RECIPE - THE SPRUCE EATS

Web Dec 20, 2020 Mix 2 cups of arugula, 1 cup of cherry tomatoes, and 4 ounces of vegan feta cheese. Toss the salad with the sauce and serve immediately. Make sandwiches and wraps using the pesto as a spread. …
From thespruceeats.com

See details

EASY VEGAN PESTO | MINIMALIST BAKER RECIPES

Web Apr 15, 2017 How to Make Vegan Pesto This recipe requires just 5 minutes, 1 bowl, and 7 ingredients to make. The base is fresh basil, pine nuts, and garlic with a splash of lemon juice for acidity and brightness. …
From minimalistbaker.com

See details

VEGAN PESTO RECIPE - LOVE AND LEMONS

Web 1/4 cup extra-virgin olive oil, more for a smoother pesto Optional: nutritional yeast, capers, or oil-packed sun dried tomatoes Instructions In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and …
From loveandlemons.com

See details

VEGAN FRENCH PISTOU SOUP RECIPE - WORLD OF VEGAN

Web Nov 10, 2022 Add broth, pasta, wine, and bay leaves. Stir to incorporate and cover. Cook for 20 to 25 minutes, or until pasta and vegetables are soft. Add garlic, spinach, basil, …
From worldofvegan.com

See details

THE BEST VEGAN PESTO | HEALTHY, QUICK, EASY RECIPE - YOUTUBE

Web Perfect for intuitive eating! #keepupwithliv #pesto #paleorecipes * 4 cups fresh basil * 1/2 cup raw pine nuts * 1/4 cup olive oil * 1 lemon juiced * 1-2 garlic clove * pinch himalayan …
From youtube.com

See details

LE PISTOU VEGAN PESTO RECIPE - WEBETUTORIAL

Web Le pistou vegan pesto is the best recipe for foodies. It will take approx 10 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make le pistou …
From webetutorial.com

See details

VEGAN PISTACHIO PESTO (NO FOOD PROCESSOR NEEDED!) - JUSTINE SNACKS

Web May 4, 2021 Keyword: gluten free, pesto, pistachio, side dish, spread, vegan, vegetarian Servings: 6 servings Ingredients 2 cups fresh basil leaves 1/2 cup nutritional yeast 1/2 …
From justinesnacks.com

See details

VEGETARIAN RECIPES AROUND THE WORLD - LE PISTOU (VEGAN …

Web Le Pistou (Vegan Pesto) From: Dina . 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 …
From ivu.org

See details

VEGAN BASIL PESTO - THE BLENDER GIRL

Web Sep 22, 2009 Instructions. Throw everything into a food processor fitted with the s blade, and pulse until rustically combined. Tweak salt to taste. Transfer to a sealed container. …
From theblendergirl.com

See details

PESTO TOMATES MARMITON | THE CAKE BOUTIQUE

Web Jan 25, 2023 Webcouper les tomates en rondelles d’environ 0,5 cm de largeur et disposez les par dessus le pesto de manière à former une rosace mais sans que les tomates ne …
From thecakeboutiquect.com

See details

WHAT IS PISTOU - THE FRENCH PESTO RECIPE & TRANSLATION

Web Jun 9, 2021 Preparation: 1. Place a half of the ingredients in the bowl of a food processor and blend. When the purée is smooth, pour it into a bowl. 2. Purée the rest of the …
From frenchtoday.com

See details