No, that's not a typo for Pesto. Pistou is apparently a Provencal dip-type thing that's made of similar ingredients to pesto and added to bean soup. I made a Provencal style bean soup last week and since I have a glut of basil leaves in my garden, decided to make some Pistou to go along with it. The soup was all right but the Pistou was so good that I've used the leftover drizzled on all kinds of things – crudités, a baguette slice at breakfast, with potato chips…just about anything. And it's definitely something I'm going to be making time and again. Here's how:
Ingredients:
Basil leaves – 1-2 handsful (depends on how much you want to make)
Parmesan cheese, grated – 1-2 tbsp
Olive oil – 1 tbsp (I'm one of those low-fat people so always looking to substitute oil)
Water – as needed
Just wash the basil leaves and then whizz everything together in the blender and store in the fridge for dipping into.
This is my entry for Grow your Own January 2010, hosted by House of Annie
