Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France.
- For the pistou, place the garlic, basil leaves and pine nuts in a mortar or processor and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered, in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected).
- Heat the olive oil and butter in a large saucepan over medium heat. Add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 tablespoon of pistou, then serve in bowls with the remaining pistou on the side.
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