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Posts Tagged ‘pistou’

Pistou is Provençal for pounded. 

Pestare means  to pound or crush in Italian.

Hence--pestle–the pounder part of  a pestle and mortar.

Pesto is a basil-based sauce and a wonder for summer.

Lovely and garlicky, it’s a quick sauce for pasta and good to drizzle on grilled vegetables.

It can also be stirred into a soup of young vegetables.

This recipe makes a decent amount.

100 g/4 oz basil leaves

4 cloves of garlic – crushed

25 g/1 oz pine nuts – optional

10 tbsp olive oil

salt and pepper

100 g/4 oz Parmesan cheese – grated

  • Put the basil, garlic and pine nuts in a processor.
  • Whizz, adding the oil until you have a smoothish sauce.
  • Season and transfer to a bowl.
  • Fold in the Parmesan and taste. Add more if you feel it needs it.
I’d bought three good bunches of basil at Castres market early Saturday morning–for 1 euro each.
I made the sauce in the afternoon, so just had to boil the wholewheat spagettini and hey presto!
Pesto pasta for dinner last night.
Summer’s here we thought–then it started raining…!

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