06/01/2010

Pistou Please!

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This French cousin of Italian pesto is one of my favourite fridge condiments.  Rich in flavour and easy to prepare, this is my answer to the "what-to-do-with-leftover-tomato-paste" quandary. 

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I began making pistou when I first received a copy of Mastering the Art of French Cooking.  I wasn't familiar with the name nor the taste, but was intrigued by the addition of this flavour agent to a simple summer soup recipe.  As I became a little more creative in my cooking ways, I substituted pistou for pesto (say that three times!) as a topping for pasta, grilled chicken and fish to great success - which really just means that the kids liked it.  A lot. 

Bon Appetit!

Pistou, adapted from Barefoot Contessa

  • 1/4 cup tomato paste
  • 1 head garlic, roasted
  • 4 tbsp chopped basil
  • 1/2 cup parmesan, grated
  • 1/2 cup olive oil
  • Lots of fresh ground pepper (about 10 grinds of the mill)

Combine all of the ingredients in a blender or food processor and puree.  Scoop into a small jar and cover with 1/2" olive oil.  Keep in the fridge for up to 1 week or freeze for 3 months.

To serve: Remove from refrigerator and stir the mixture well.  Use as desired.

Jun 1, 2010 6:45:18 AM | Things in a Jar (Sauces, Dressing, Jams, etc.)

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Jan Scott

Canadian food writer and party planner with a specialty in celebrations for kids.

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