Summer Vegetable Pistou

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pistouFrom John Sundstrom of Lark

serves 4-6 | total time 1 hour


2 tablespoons extra virgin olive oil
1 yellow onion, peeled and sliced
3 garlic cloves, peeled and slivered
1 cup summer squash, diced
1 cup ripe tomatoes, cored and diced
1/4 cup cherry tomatoes, halved
1/4 cup green beans
1/4 cup cannellini beans, precooked
1/4 cup dry white wine
4 cups Parmesan stock (see below) kosher or sea salt
fresh ground black pepper pistou sauce (see below)

Saute onion in olive oil on medium heat until light golden, Add garlic and cook until softened. Add vegetables, beans, and white wine. Reduce wine slightly, then add stock, and seasonings. Simmer until vegetables are tender. Stir in pistou sauce and immediately ladle into serving bowl(s).

Serve as a hearty vegetarian main course or as a side with grilled sockeye, chicken, or pork.

Pistou Sauce:

2 cups basil leaves
3 garlic cloves, minced
1/2 cup tomatoes, chopped
1 tablespoon pine nuts, lightly toasted
1/2 cup extra virgin olive oil kosher or sea salt
fresh ground black pepper

Place basil, garlic, tomatoes, and pine nuts in a food processor and pulse to puree, scraping down the sides of the bowl. With the motor on, add oil in a slow stream to emulsify, then season.

Parmesan Stock:

2 tablespoons olive oil
2 carrots, peeled and diced
1 onion, peeled and diced
2 celery ribs, trimmed and diced
1 head garlic, peeled and cracked
1 cup white wine
1/2 pound Parmesan rinds
2 bay leaves
1 tablespoon black peppercorns
1 gallon vegetable stock (or water)
3 tablespoons kosher salt

Saute vegetables in olive oil until golden, add wine, and reduce by half. Add Parmesan rinds, aromatics, stock, and salt. Simmer 1 hour, strain, discard solids, cool and freeze to store.


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