* Exported from MasterCook *
Pistou Sauce - French, 1 pt, Carbs 2g, Fiber 0g
Recipe By :The Mediterranean Vegan Kitchen by Donna Klein
Serving Size : 12 Preparation Time :0:00
Categories : Condiment Lower Calorie (Less than 300)
Lower Carbs Quick
Vegan Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 piece whole wheat bread -- (about 1 ounce), crusts removed
3 1/2 tablespoons vegetable broth -- (3 to 4 T, to taste) or low sodium
canned
1 cup packed fresh basil leaves
2 large garlic cloves -- finely chopped
2 tablespoons extra virgin olive oil
1/4 teaspoon salt -- preferably coarse variety, or to taste
freshly ground black pepper -- to taste
For use in soup: Soak the bread in the broth, using enough broth so that the
bread is completely wet but not dripping liquid when lifted. Place in a food
processor fitted with the metal blade and add the remaining ingredients.
Process until smooth ad well blended.
For use as a topping for pasta, vegetables, or pizza: Omit the bread and broth.
Process the basil, garlic, olive oil, salt, and pepper in a food processor
fitted with the metal blade until smooth and well blended.
Makes about 3/4 cup (about 12 one-tablespoon servings)
Per 1 tablespoon (with bread and broth): Cals 28; Total Fat 2g (sat fat 0g);
Carbs 2g; Fiber 0g; Prot 1g; Chol 0mg; Sodium 63mg.
Per 2 teaspoons (made without the bread or broth): Cals 22; Total Fat 2g (sat
fat 0g); Carbs 0g; Fiber og; Prot 0g; Chol 0mg; Sodium 39mg.
Pistou is France's answer to Italy's pesto, minus the pine nuts. When it's
headed for soup, bread soaked in the soup's broth is often added as a
thickening agent. When it's used in pasta or vegetable dishes, it is often
thinned with a bit of cooking liquid. If you have coarse salt on hand, its use
is highly recommended here, as many a thrifty Provencal cook has sprinkled it
in his pistou in lieu of the salty and more expensive Parmesan.
Description:
"1 pt"
Cuisine:
"French"
S(Formatted by Chupa Babi):
"07.01.08"
Copyright:
"2001"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 30 Calories; 2g Fat (71.5% calories from
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol;
86mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 3334 0 0 0 0
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