Pistou -- Recipes and Uses
I clipped a recipe from the Times a few years back which was a sort of pistou (from the chef at Savoy in NYC) that used anchovies. I can't find the recipe, but am looking for an approximation as well as suggested uses for this yummy-sounding thing (basil, garlic, anchovies pounded together)
the recipe I have does not include anchovies, but is used to stir into veggie soup just before serving, with hearty french-style bread.
3 cloves garlic, mashed or pressed
1/4 cup extra virgin olive oil
1/3 cup freshly grated parmesan
1/2 cup finely chopped fresh basil leaves or 1 Tbs crumbled, dried basil leaves (fresh is better!)
Stir one half of the pistou into a large pot of home made veggie soup just before serving. Put the rest on the table to be added, as desired.
better when made up at least a couple of hours ahead of time.
Pistou is mentioned in Julia Childs French cookbook, and it was her recipe with vegetable soup that my wife and I first tried. That hooked us right there because it was perfect for the vegiie soup. Look it up and perhaps Julia has more suggestions about how to use it.