The pistou is a Mediterranean soup from the South of France.
It is served with the famous pesto, parmesan, and garlic bread.
As for the Minestrone, I serve it as a main dish;
and for people who do not eat chicken, I put more beans and vegetables.
Again, it is a very healthy and delightful dish.
1 Small Zucchini and Eggplant diced
1 Leek finely chopped
4 Small Tomatoes quartered
1 Carrot whole and 2 diced ones
1 Onion with 2 Cloves
4 Cloves of Garlic crushed
4 Sprigs of Basil
1 Cup each of Small Peas and French Beans sliced
1 or 2 Cups of haricots or Cannellini Beans
1 Tbsp. of Chicken Stock powder
1 or 2 Cup of Macaroni
3 Tbsp. of Parmesan in a small dish
Chicken leftover or carcass
2 grilled Chicken Breasts in strips
Coarse Sea Salt and crushed Peppercorns
Pesto (see Recipe below)
Soak the beans overnight and discard the water.
In a large pot, put the chicken leftover or carcass with three litres of cold water,
the chicken or vegetable stock, and the salt.
Let it boil and add the whole carrot, the onion with cloves, the garlic,
the beans, and the crushed peppercorns.
Simmer for two hours. Add the other vegetables to the pot with the basil.
Cook for thirty minutes.
Then, add the macaroni and ten minutes later the chicken breasts lightly grilled;
Cook for five more minutes.
Meanwhile, prepare the pesto.
Put the steaming pot on the table, add the pesto and serve immediately with parmesan.
The pesto is a Mediterranean seasoning, usually served with the pistou
The pesto is a very healthy and tasty paste.
In this recipe, I cook the tomatoes in olive oil to release their antioxidant
and I use walnuts instead of pinenuts.
This pesto is delicious with the pistou, rice, and pasta, or spread on toasted bread or pizza bases.
3 Large Tomatoes
½ Cup of Walnut
4 Cloves of Garlic
1 Bunch of Basil
4 Tbsp. of Olive Oil
Salt and Pepper
Cut the tomato in small pieces and cook them in two tablespoons of oil.
Meanwhile, in the food processor, put garlic, basil, walnut, and the last two tablespoons of oil.
Process it until you obtain a creamy paste.
Add the tomato to the mixture, salt and pepper, and process again.
Serve in a small dish.
To preserve your Pesto, just increase the quantity and put it into small sterilised pots.
Then, boil them for thirty minutes.
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