Basil Pistou

Sunday Dinner

Basil Pistou and Garden Fresh Sun Gold Tomatoes on Crostini

Baked Chicken Meatballs 
Pepperonata and Arugula Salad

Tiramisù Ice Cream 

This is a variation of the flavor-packed accompaniment that traces its roots to the south of France. You will notice that the recipe lacks nuts. I actually prefer it this way. When the garden is overflowing with the bounty of a full summer, this pistou will bring the season’s flavors to your table. Use it as an accompaniment to anything. Tonight, we are having it on crostinis with garden-fresh Sun Gold tomatoes.

Basil Pistou

By Nicole Prep: 5 minsTotal: 5 mins Servings: 1.5 cups This classic French condiment is a cousin to Italian pesto, but without the nuts. It adds a fresh brightness to any dish!

Equipment

• High-speed blender
• Silicone ice cube trays
• 4-ounce Ball jars

Ingredients 

• 2 cloves garlic, finely grated on microplane
• 3 cups packed basil leaves
• ½ cup freshly grated Parmesan cheese
• 5 tablespoons Extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• ¼ teaspoon crushed red pepper flakes, optional
• kosher salt and freshly ground black pepper to taste

Instructions 

1. In the bowl of a food processor, combine the garlic, basil, Parmesan, olive oil and lemon juice. Pulse until smooth; season to taste. Enjoy!

Notes

• Pistou can be made up to 1 week in advance. Transfer the pistou to 4-ounce jars and drizzle olive oil over the top to prevent oxidation.
• Pistou can be frozen in small ice cube trays. Once frozen, they can be placed in a freezer-safe bag for up to 6 months.

Nutrition

Calories: 572kcal, Carbohydrates: 7g, Protein: 12g, Fat: 56g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 36g, Cholesterol: 29mg, Sodium: 592mg, Potassium: 233mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 2920IU, Vitamin C: 12mg, Calcium: 389mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Yarod