CHILEAN PISTOU WITH CILANTRO PESTO
A thick soup adapted from Sheila Lukins' All Around the World Cookbook. This is made in Chile using fresh porotos granados, but I've used fresh cannelli beans. Peeled favas or any other fresh bean can be used. The taste is not the same at all if you use dried beans. While the leeks are soaking you can cut the rest of the vegetables. You can omit the pasta, if you want to cut down the carbs. If using frozen corn, you can add it with the pasta.
Provided by alvinakatz
Categories Stew
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- PESTO.
- In food processor, pulse cilantro, garlic, and parmesan until chopped, but not pureed.
- Slowly pour in oil as machine is running, until well blended and smooth.
- SOUP.
- Prepare vegetables: Leeks, remove roots and all but 3" of the green. Cut lengthwise, then chop into 1/2" pieces and clean well. Soak in vinegar for 20 minutes, then rinse. Cut carrots, zucchini, and potatoes into 1/2 inch pieces. Tomatoes, seed and cut into 1/2" pieces. Green beans, trim and cut in half. Garlic, peel and crush.
- Put broth,leeks, carrots, potatoes, tomatoes, thyme, beans and crushed garlic into a large pot. Boil and reduce heat to medium low. Simmer for 30 minutes.
- Increase heat and add the pasta, zucchini, green beans and basil. Bring to just boiling then reduce heat to simmer for until pasta is tender, about 15 minutes.
- Add corn (if using peeled fava beans add them now too) and cook another 2-3 minutes.
- Serve, topping each bowl with pesto and grated parmesan.
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Hoova Larry
[email protected]I'm not a big fan of cilantro, but I'm willing to give this recipe a try. It sounds really interesting.
Akorle Kujogodfred
[email protected]This looks delicious! I'm definitely going to give it a try.
Shakeel Bugti
[email protected]Can't wait to try this recipe! I'm sure it will be a hit at my next party.
imon Khan
[email protected]I love the combination of cilantro and pistachios in this recipe. It's so unique and flavorful.
Mohamed Osamabooto
[email protected]This was my first time making pistou and it turned out great! The flavors were well-balanced and the texture was perfect.
Oswald Sambaya
[email protected]I'm always looking for new and exciting ways to use cilantro, and this recipe was the perfect solution. The pistou was so versatile and I can't wait to try it on other dishes.
Kids Home
[email protected]This recipe was easy to follow and the result was delicious. I served it over grilled chicken and it was a hit with my family.
amaka nicely
[email protected]This Chilean pistou with cilantro pesto was an absolute delight! The flavors were so bright and fresh, and the combination of herbs and spices was perfect. I especially loved the pop of flavor from the cilantro.