Pistou Sauce Or French Pesto Vegan 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

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

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