Sunday Dinner

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Basil Pistou and Garden Fresh Sun Gold Tomatoes on Crostini

Baked Chicken Meatballs 
Pepperonata and Arugula  Salad


This is a variation of the flavor packed accompaniament that traces its roots to the south of France. You will notice the absence of nuts in the recipe. I actually prefer it this way. When the garden is over flowing with the bounty of a full summer, this pistou will bring the flavor of the season to your table. Use it as an accompaniment to anything. Tonight, we are having it on crostinis with garden fresh Sun Gold tomatoes.

Basil Pistou
makes about 1 1/2 cups

2 cloves garlic, finely grated on microplane
3 cups packed basil leaves
1/2 cup freshly grated Parmesan cheese
5 Tablespoons Extra Virgin olive oil
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper to taste

In the bowl of a food processor, combine the garlic, basil, Parmesan, olive oil and lemon juice. Pulse until smooth; season to taste. Pistou can be made in one week in advance. Enjoy!

Source- The Galley Gourmet


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