Chilean Pistou With Cilantro Pesto Recipe
Summary
Preparation Time10 MinCooking Time48 Min
Ready In58 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| Cilantro leaves | 2 Cup (16 tbs) (Cilantro pesto:) | |
| Garlic | 2 Clove (5gm) (Cilantro pesto:) | |
| Parmesan cheese | 1/4 Cup (16 tbs), freshly grated (Cilantro pesto:) | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) (Cilantro pesto:) | |
| Vinegar | 2 Tablespoon (Soup:) | |
| Leeks | 3 Medium, trimmed (Soup:) | |
| Carrots - 4 medium, peeled and cut into 1/2-inch pieces | ||
| Idaho potatoes - 1 pound, peeled and cut into 1/2-inch pieces | ||
| Ripe plum tomatoes - 8, peeled, seeded, and cut into 1/2-inch dice | ||
| Thyme | 3 Large (Soup:) | |
| Garlic | 4 Clove (5gm) (Soup:) | |
| Homemade vegetable broth - 12 cups | ||
| Penne pasta | 4 Ounce, uncooked (Soup:) | |
| Zucchini - 3 (about 8 ounces), cut into 1/2-inch pieces | ||
| French Beans | 4 Ounce, trimmed (Soup:) | |
| Basil leaves | 1 Cup (16 tbs) (Soup:) | |
| Corn kernels | 2 Cup (16 tbs) (Soup:) | |
| Beans | 3 Pound (Soup:) | |
| Parmesan cheese – as required, freshly grated, for garnish | ||
Directions
GETTING READY
1. In a food processor, put together cilantro, garlic, and Parmesan cheese.
2. Pulse the machine on and off until the mixture is well chopped but not pureed.
3. Pulse the machine to run slowly and drizzle olive oil through the feed tube
4. Pulse until the mixture is well combined and smooth.
5. Cut the white end of leeks forming a 2-inch-deep X.
6. Cut the green end also in X but with 3 inch deep cut.
7. In a large bowl, fill water and add vinegar.
8. Soak leeks in vinegar water for 30 minutes.
9. After leeks are soaked, rinse them well under cold running water.
10. Slice the leeks length-wise in half.
11. Chop them crosswise into 1/2 inch thick.
MAKING
12. In a large soup pot, put together the leeks, carrots, potatoes, tomatoes, thyme, and garlic.
13. Pour vegetable broth to cover up the ingredients.
14. Bring to a boil.
15. Simmer uncovered over medium low heat for 30 minutes.
16. Increase the heat to medium-high.
17. Add pasta, zucchini, French beans, and basil.
18. Again bring the soup to boil.
19. Adjust the heat to simmer gently for about 15 minutes until pasta is just tender.
20. Add corn and broad beans.
21. Cook for 2-3 minutes until the ingredients are just tender.
SERVING
22. Ladle soup in shallow bowls.
23. Top with scoop of cilantro pesto.
24. Garnish with grated Parmesan.
1. In a food processor, put together cilantro, garlic, and Parmesan cheese.
2. Pulse the machine on and off until the mixture is well chopped but not pureed.
3. Pulse the machine to run slowly and drizzle olive oil through the feed tube
4. Pulse until the mixture is well combined and smooth.
5. Cut the white end of leeks forming a 2-inch-deep X.
6. Cut the green end also in X but with 3 inch deep cut.
7. In a large bowl, fill water and add vinegar.
8. Soak leeks in vinegar water for 30 minutes.
9. After leeks are soaked, rinse them well under cold running water.
10. Slice the leeks length-wise in half.
11. Chop them crosswise into 1/2 inch thick.
MAKING
12. In a large soup pot, put together the leeks, carrots, potatoes, tomatoes, thyme, and garlic.
13. Pour vegetable broth to cover up the ingredients.
14. Bring to a boil.
15. Simmer uncovered over medium low heat for 30 minutes.
16. Increase the heat to medium-high.
17. Add pasta, zucchini, French beans, and basil.
18. Again bring the soup to boil.
19. Adjust the heat to simmer gently for about 15 minutes until pasta is just tender.
20. Add corn and broad beans.
21. Cook for 2-3 minutes until the ingredients are just tender.
SERVING
22. Ladle soup in shallow bowls.
23. Top with scoop of cilantro pesto.
24. Garnish with grated Parmesan.
Chef
