> > Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. (It sometimes includes grated cheese and/or tomato.
In the Provençal dialect, pistou means “pounded”.The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou and pesto is the absence of pine nuts in pistou. (Source: wikipedia.org) .
Well, there you have it – pistou, a classic tool to transport an ordinary dish to the next level of culinary happiness 🙂
> Bon Appetit ! Life is Good ! > > Pistou: >
basil plant, about to loose a bunch of leaves……
place basil leaves in a mortar
add garlic cloves, olive oil, kosher salt and cayenne pepper, muddle everything with the pestle
Et Voilà – “Pistou”
Beef And Vegetable Soup : > >
add sliced beef neck bones to water seasoned with kosher salt, cayenne pepper, garlic paste and grated ginger, simmer until meat is tender, about 2 hours
when meat is tender, remove, set aside
meanwhile, remove meat from bones, discard bones
cut meat into bitesize pieces
add raw baby carrots to the soup, simmer until carrots are tender
when carrots are soft, add large diced cabbage, cooked potato wedges and return beef to the soup, cover, simmer until cabbage has wilted but is not mushy, about 3 minutes, check/adjust seasoning
serve soup with pistou and fresh grated parmigiano-reggiano