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Parsley Olive Pistou

This recipe is essentially Parsley Pesto with a few additions and sans the olive oil. What you end up with is a flavorful paste that you can add to many dishes to kick up the flavor.

Tip: I keep a bag in the freezer which I fill with the cleaned stems from fresh herbs. When the bag is full I use it to make vegetable broth.

Grind in food processor

1/2 cup toasted pecans, walnuts, or pine nuts

Add to bowl and process until pureed, stopping and scraping once or twice

1 ~ 4 ounce can diced olives, drained if packed in liquid
1/2 head roasted garlic
1 short glug balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 bunch parsley, stems removed
(1 thick slice red onion, chopped)

Spoon the pistou into ice cube trays, cover with saran wrap and freeze. Pop out of trays into a freezer bag and label.

Once you get into using pistous you'll develop many of your own favorites, here are a few of mine to give you a start:

Artichoke Leaf Dip: mix equal amounts of thawed pistou and mayo, thinned and seasoned to taste with fresh lemon juice.

Pesto Sauce: stir together double the amount of extra-virgin olive oil and thawed pistou. Taste and add sea salt and/or black pepper if needed. Toss with pasta, vegetables, steamed whole wheat couscous, spoon over bread before grilling or toasting for sandwiches, dip grilled shrimp or shishkabobs in sauce, drizzle over falafel stuffed pitas ...

Lemony Salad Dressing: add a little fresh lemon juice to Pesto Sauce. (Garnish with freshly grated lemon zest.)

Casserole Topping: mix equal amounts of thawed pistou with whole wheat or Protein bread crumbs. Sprinkle over casseroles and gratins during the last ten or fifteen minutes of cooking.

Stuffing for mushrooms, zucchini, fish or rolled poultry breast: saute 1/2 cup each diced onion, cauliflower or zucchini, and celery in 1/4 cup butter or ghee. Remove from heat and stir in 1 cup Protein breadcrumbs and 1 thawed cube pistou.

Bacon Stuffing: add 2 to 4 slices cooked and crumbled turkey bacon to above stuffing, using Protein bread crumbs.

Sausage Stuffing: add 1/2 cup cooked or uncooked sausage to above stuffing, using Protein bread crumbs.

Lobster Stuffing: add 1/2 cup cooked or uncooked shredded or chopped lobster to above stuffing, using Protein bread crumbs.

Flavored Butter: cream together 1 stick (1/2 cup) softened butter with 2 tablespoons thawed pistou and 1 tablespoon fresh lemon juice. This is especially good spread on steak or fish, or tossed with hot vegetables. Melted this makes a good lobster, shrimp, or artichoke dipping sauce.

Mushroom Parsley Soup: toast almonds in dry soup pot until lightly browned. Set almonds aside. Stir 1 cube of pistou and 1/2 cup diced mushrooms over medium heat for a few minutes in same pot until parsley no longer tastes raw. Add 4 cups cream or broth based canned mushroom soup, heating until hot. Remove from heat and stir in a little cream sherry. Garnish with toasted almonds.

Parsley Potato Salad: add pistou to dressing in the ratio of 1:4, i.e. if you have 1 cup of dressing add 1/4 cup pistou. This is best with oil and vinegar dressings, rather than mayo. Besides adding flavor, it cuts back on the amount of oil you'll need to dress your salad.

Freezer Gazpacho

I almost always have tomatoes in my freezer. When they're on sale I buy lots, or when a neighbor wanders by with the remnants of their over-abundant crop, I wash and freeze them whole. There are many ways that I use these tomatoes; this quick and easy gazpacho is just one. I haven't yet tried this soup with unfrozen tomatoes, but I think that it would turn out fine as most gazpacho recipes leave the skin on the tomatoes.

I came up with this gazpacho one night when I was too tired and hungry to put much effort into dinner. I was happily surprised that such a simple mix of ingredients turned out so good. Served with a good whole grain bread and Olive Bruschetta, it's a satisfying summer meal.

Freeze overnight, ripe (but not over-ripe) tomatoes. Thaw, core and remove skin which should come off easily using your fingers.

In food processor finely dice

1/2 green onion per 1 large tomato (both white and green parts)

Then roughly puree tomato(s) with

approximately 1 teaspoon powdered vegetable broth per tomato

Taste and adjust seasoning.


Turkish Spiced Tomato Soup

Thank you to for contributing this recipe.

I love this cold soup: it's light, refreshing, tart - and a gorgeous shade of shell pink. Also, really fast and easy to make. Serve it in small bowls to 4-6 people as a first course to any meal of grilled meats or vegetables, or roast chicken. If you use low-fat yogurt, it has practically no calories.

Puree in a blender until liquefied

3 cups of tomato puree, preferably fresh summer tomatoes but thawed frozen are okay too

Add to blender and process until smooth

1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon curry powder
small pinch of sea salt

Pour in and mix well

1 cup yogurt, beaten until creamy

Chill for at least 2 hours.  Garnish with chopped fresh parsley.

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