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Pistou (pees-TOO) is the French version of pesto--a combination of basil, garlic, and olive oil.

Recipe by Southern Living March 1997

Gallery

Ralph Anderson; Styling: Trinda Gage

Recipe Summary

Yield:
Makes 2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3 1/2 cups flour and next 3 ingredients; add oil and next 4 ingredients, and beat at low speed with a heavy-duty electric mixer until blended.

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  • Add hot water; beat at medium speed until blended. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (5 to 10 minutes), adding remaining flour as needed. Place dough in a well-greased bowl, turning to grease top.

  • Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half. Shape each portion into a round loaf, and place on a lightly greased baking sheet sprinkled with cornmeal.

  • Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Make 1/2-inch-deep slashes in top of each loaf with a sharp knife. Combine egg and 1 tablespoon water, stirring well; gently brush mixture over loaves.

  • Place a shallow pan on lower oven rack; fill with boiling water. Place loaves on middle rack.

  • Bake at 400° for 25 to 30 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire racks.

Nutrition Facts

213 calories; calories from fat 29%; fat 6.8g; saturated fat 1.7g; cholesterol 7mg; sodium 389mg; carbohydrates 30.2g; fiber 0.3g; protein 7.3g.
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