Pistou

Pistou created by Sharon123

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Place basil and salt in a food processor and turn it on.
  • Drop in garlic and chop fine.
  • Turn processor off and scrape down the sides of the bowl.
  • Turn processor on and drop in tomato and olive oil.
  • Purée until smooth.
  • Transfer to serving bowl and stir in cheese and pepper.
  • Serve with baguette, crostini, or stir into soup.
  • freezes well.
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RECIPE MADE WITH LOVE BY

@Its loose again
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@Its loose again
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"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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  1. Sharon123
    Pistou Created by Sharon123
    Reply
  2. Sharon123
    Pistou Created by Sharon123
    Reply
  3. Sharon123
    This made a tasty spread for toasted bread. Easy too! Thanks!
    Reply
  4. Its 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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