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Chilean Pistou With Cilantro Pesto

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Ingredients
  Cilantro leaves 2 Cup (32 tbs)
  Garlic clove 2 Small, coarsely chopped
  Parmesan cheese 1⁄4 Cup (4 tbs), freshly grated
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Leeks 1 1⁄2 Pound, trimmed (3 Medium, 3 Inches Green Left On)
  Carrots 4 Medium, peeled
  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
  Fresh thyme sprigs 3 Large
  Garlic 4 Clove (20 gm), lightly bruised and peeled
  Homemade vegetable broth 12 Cup (192 tbs)
  Penne pasta 4 Ounce, uncooked
  Zucchini 8 Ounce (3 Pieces, Cut Into 1/2-Inch Pieces)
  French beans 4 Ounce, stem ends trimmed, halved crosswise (Thin Green Beans)
  Basil leaves 1 Cup (16 tbs)
  Corn kernels 2 Cup (32 tbs) (About 2 Ears, Preferably Fresh)
  Broad beans/Other fresh seasonal beans, shelled 3 Pound, shelled and outer skins removed to make 1 pound (Fresh)
  Parmesan cheese 1 Tablespoon, grated (Or As Required, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cilantro
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
48 Minutes
Ready In: 
58 Minutes
Servings: 
6

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