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Pistou

Pistou

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

Sunset DECEMBER 1998

  • Yield: Makes 1 cup

Ingredients

  • 5 cloves garlic, peeled
  • 2 1/2 cups fresh basil leaves
  • 2/3 cup olive oil
  • 2/3 cup grated parmesan cheese

Preparation

In a food processor or blender, purée garlic, basil, and oil. Add cheese and whirl until blended, scraping container sides often. Pour into a bowl.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 87%
  • Protein: 2.1g
  • Fat: 10g
  • Saturated fat: 2g
  • Carbohydrate: 1g
  • Fiber: 0.5g
  • Sodium: 77mg
  • Cholesterol: 3.2mg
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Pistou Recipe

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