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Sep 10, 2006 11:52 PM

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)

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  1. 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.

    1. 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.

      1. Paula Wolfert had an article on Pistou in a recent Food & Wine -- thankfully, they have started putting full articles onsite here: