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Nutrition Facts
Serving Size 1 cup 297g Recipe makes 1 cup)
Calories 1261
Calories from Fat 1107		(87%)
Amount Per Serving		%DV
	Total Fat 123.0g	189%
	Saturated Fat 23.7g	118%
	Monounsaturated Fat 83.1g
	Polyunsaturated Fat 12.4g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 1288mg		53%
Potassium 1062mg		30%
Total Carbohydrate 21.8g		7%
	Dietary Fiber 5.6g	22%
	Sugars 8.8g
Protein 24.5g		49%
how is this calculated?

Barefoot Contessa's Pistou

Recipe #192320 | 10 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Suzie-Q
Oct 25, 2006

This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.

1 cup (change servings and units)

Ingredients

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil

Directions

1
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
2
With the motor running, slowly pour the olive oil down the feed tube to make a paste.
3
Pack into a container, pour a film of olive oil on top, and close the lid.
4
Can also be whirled in a blender.

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Featured Reviews for This Recipe

From: Dreamer in Ontario

On Apr 2, 2008

I made this tonight to go with Provencal Vegetable Soup. I've never had pistou before so didn't know whether I'd like it. Well, the verdict's in. I love it. It's delicious!

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