If you’ve paid any attention to the weather forecast, you’ll see that, by Thurs., nighttime temperatures will drop close to freezing. For us home gardeners it means that the time has come to harvest all of your warm weather crops – tomatoes, peppers, zucchini & basil. Speaking of basil…if your plants did as well as mine, you’ll be looking for ways to use up the last of your crop. Maybe something different than pesto? Maybe this Southern French Pistou? Pistou is basically Italian pesto…but without the nuts. Whip this recipe up & it’ll elevate everything from bread to soup to pasta to seafood. Delish!
Makes 1 cup
Ingredients
- 1-1/4 c basil leaves
- 1-1/2 oz Parmesan cheese, grated
- 1/2 c olive oil
- 2 garlic cloves, rough chopped
- 2 anchovy fillets, rinsed, patted dry
- 1 t grated lemon zest
- 2 t lemon juice
Process all ingredients in food processor until smooth, about 15 sec, scraping down sides of bowl as needed.
Recipe adapted from Cook’s Illustrated. Photo Cred: Classic Pistou – A Couple Cooks
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