Best 5 Barefoot Contessas Pistou Recipes

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Tantalize your taste buds with Ina Garten's Pistou, a vibrant and flavorful sauce originating from the sun-kissed region of Provence, France. This versatile sauce boasts a captivating fusion of fresh basil, garlic, olive oil, and Parmigiano-Reggiano cheese, offering an aromatic and zesty enhancement to a variety of culinary creations. Pistou shines as a delectable accompaniment to grilled meats, roasted vegetables, hearty pasta dishes, and crusty bread, adding a burst of Provençal sunshine to your culinary adventures.

Indulge in the culinary artistry of the Barefoot Contessa with three enticing recipes featuring her signature Pistou:

1. **Pistou with Grilled Chicken and Vegetables:** Embark on a flavorful journey as you pair succulent grilled chicken and an array of colorful vegetables with the vibrant Pistou sauce. The harmonious blend of juicy chicken, tender vegetables, and zesty Pistou promises an unforgettable dining experience.

2. **Pistou Pasta with Shrimp and Asparagus:** Dive into a delightful symphony of flavors with this delectable pasta dish. Succulent shrimp and crisp asparagus join forces with the aromatic Pistou sauce, creating a harmonious dance of flavors that will tantalize your taste buds.

3. **Pistou Bruschetta with Tomatoes and Mozzarella:** Experience the rustic charm of Italy with this classic appetizer. Toasted baguette slices serve as the perfect canvas for a vibrant tapestry of fresh tomatoes, creamy mozzarella, and the vibrant green Pistou sauce. Prepare to be captivated by the symphony of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Steps:

  • Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
  • To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
  • Pistou:
  • 4 large garlic cloves
  • 1/4 cup tomato paste
  • 24 large basil leaves
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup good olive oil
  • Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
  • Yield: 1 cup

PISTOU



Pistou image

Categories     Condiment/Spread     Sauce     Garlic     Herb     Vegetarian     Basil     Fall     Spring     Summer     Winter     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 5

3 garlic cloves
3 cups (packed) fresh basil leaves
1/2 teaspoon salt
6 tablespoons olive oil
3/4 cup grated Parmesan cheese

Steps:

  • Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)

PESTO



Pesto image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Time 15m

Yield 4 cups

Number Of Ingredients 8

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

  • Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

BAREFOOT CONTESSA'S PISTOU



Barefoot Contessa's Pistou image

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.

Provided by Suzie-Q

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5

SOUPE AU PISTOU



Soupe au Pistou image

Perhaps Provence's answer to minestrone, this seasonal vegetable soup - enriched with a simplified basil pesto (no pine nuts) - was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers' market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.

Provided by Martha Rose Shulman

Categories     dinner, editors' pick, soups and stews, main course

Time 2h30m

Yield Serves: Six to eight

Number Of Ingredients 24

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained
2 quarts water
1 large onion, chopped
4 large garlic cloves, minced or pressed
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
Salt to taste
1 tablespoon extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
2 cups shredded savoy or green cabbage
2 large carrots, diced
2 celery stalks, diced
1 medium-size zucchini, scrubbed and diced
2 medium-size turnips, peeled and diced
1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside
1/2 cup soup pasta, such as macaroni or small shells
Freshly ground pepper
2 large garlic cloves, halved, green shoots removed
Salt to taste
2 cups, tightly packed, fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground pepper
1/2 cup freshly grated Parmesan for sprinkling

Steps:

  • Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
  • Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
  • While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
  • To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
  • Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

Tips:

  • Use fresh herbs: The fresher the herbs, the more flavorful the pistou will be. If you can, use herbs that you have grown yourself or that you have purchased from a local farmers market.
  • Choose the right type of olive oil: Not all olive oils are created equal. For pistou, you want to use a high-quality extra virgin olive oil that has a fruity, peppery flavor.
  • Don't over-process the pistou: Pistou is a rustic sauce, so you don't want to over-process it. Pulse the ingredients in a food processor or blender until they are combined but still have a little bit of texture.
  • Use pistou as a condiment or marinade: Pistou is a versatile sauce that can be used as a condiment for grilled meats or fish, or as a marinade for chicken or pork.

Conclusion:

Pistou is a delicious and versatile sauce that is easy to make. It is a great way to use up fresh herbs and add flavor to your favorite dishes. Whether you use it as a condiment, a marinade, or a dipping sauce, pistou is sure to please.

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