VEGAN DAY: Winter Pistou

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* Exported from MasterCook *

 

Winter Pistou

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 64

Serving Size : 16 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup soft white bread crumbs

1 1/2 cups packed fresh flat-leaf parsley

1/2 cup packed fresh basil leaves

2 tablespoons tomato paste

1/4 cup extra-virgin olive oil

2 large garlic clove -- chopped, up to 4

1/2 teaspoon coarse salt -- or to taste

 

MAKES ABOUT 1 CUP

 

Italian flat-leaf parsley generally available in bunches year-round, is the

answer to a cooks prayer for good pistou - and lots of it - when the only

fresh basil to be found is inside those meager (and expensive) plastic

containers at the supermarket. In fact, to create a greener sauce, many

gourmets will often add parsley to their summer pesto as well. This sauce

is wonderful tossed with hot pasta, rice, couscous, or steamed

vegetables. Thinly spread, it makes a fine topping for toasted baguette

rounds or bruschetta. The recipe doubles easily.

 

Preheat the oven to 350F (175C). Spread the bread crumbs in a single layer

on a light-colored baking sheet (a dark surface tends to over brown

them). Bake for 2 to 3 minutes or until lightly toasted, stirring

once. Set aside to cool slightly.

 

Combine the bread crumbs and all the remaining ingredients in a food

processor fitted with the metal blade or in a blender; process or blend

until a smooth paste is formed.

 

Cook's Tip: Substituting the more astringent curly-leafed parsley for the

relatively milder Italian flat-leaf variety is not recommended here; its

use in such copious amounts will produce a rather bitter sauce that tastes

too much of parsley. However, when shopping for flat-leaf parsley, be

careful not to confuse it with fresh cilantro, which it closely

resembles. If it's not labeled and your nose isn't certain, a discreet

tearing and sniffing of one of the leaves is usually reliable, or ask the

produce manager.

 

Variation: Winter Pesto Replace half of the toasted bread crumbs with 1/2

cup toasted pine nuts. (See recipe for Toasting Nuts.)

 

Calories 47, Protein 1g, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg,

Carbohydrate 4g, Dietary Fiber 1g Sodium 92mg

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