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Sunday Dinner
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 accompaniment that traces its roots to the south of France. You will notice that the recipe lacks nuts. I actually prefer it this way. When the garden is overflowing with the bounty of a full summer, this pistou will bring the season’s flavors to your table. Use it as an accompaniment to anything. Tonight, we are having it on crostinis with garden-fresh Sun Gold tomatoes.
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Basil Pistou
Ingredients
- 2 cloves garlic, finely grated on microplane
- 3 cups packed basil leaves
- ½ cup freshly grated Parmesan cheese
- 5 tablespoons Extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper to taste
Instructions
- In the bowl of a food processor, combine the garlic, basil, Parmesan, olive oil and lemon juice. Pulse until smooth; season to taste. Enjoy!
Notes
- Pistou can be made up to 1 week in advance. Transfer the pistou to 4-ounce jars and drizzle olive oil over the top to prevent oxidation.
- Pistou can be frozen in small ice cube trays. Once frozen, they can be placed in a freezer-safe bag for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
