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Recipe Summary

Yield: Makes about 1 cup

Ingredients

Ingredient Checklist

Coarse salt

2 bunches basil, leaves only (about 8 ounces)

1/2 clove garlic, peeled

1 teaspoon pine nuts, lightly toasted

1 teaspoon grated Parmesan cheese

1/2 cup extra-virgin olive oil

      Cook's Notes

Will keep, refrigerated, for up to 1 week. Return to room temperature before using.

Gallery

Recipe Summary

Yield: Makes about 1 cup

Recipe Summary

Yield: Makes about 1 cup

Recipe Summary

Yield: Makes about 1 cup

Yield: Makes about 1 cup

Makes about 1 cup

Ingredients

Ingredients

  • Coarse salt
  • 2 bunches basil, leaves only (about 8 ounces)
  • 1/2 clove garlic, peeled
  • 1 teaspoon pine nuts, lightly toasted
  • 1 teaspoon grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil

Directions

Bring a medium pot of water to a boil. Add a large pinch of salt, and the basil. Blanch for 2 minutes. Drain, and run under cold water to stop the cooking. Drain again, squeezing out excess liquid.

Transfer to a food processor, and add garlic, pine nuts, cheese, and oil. Process until smooth, about 2 minutes. Transfer to a bowl. Cover with plastic wrap, press plastic wrap directly onto the surface of the pistou.

      Cook's Notes

Will keep, refrigerated, for up to 1 week. Return to room temperature before using.

Cook’s Notes

Will keep, refrigerated, for up to 1 week. Return to room temperature before using.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pine-Nut Pistou

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pine-Nut Pistou

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest