As you may know, I am a huge fan of pistou. Again, if you aren’t familiar with what a pistou is, it is basically a blended sauce comprised of various herbs, garlic and oil. I’ve made so many different pistous but my favourite would have to be of the cilantro variety.
Today I mixed it up a bit and made a cilantro and scallion pistou.
Now, I love Indian food, I really do…but I just don’t cook enough of it!!! And that’s probably because I only have one standby recipe that I usually resort to…and today I’ll be sharing it with you! I don’t really have a name for this but how about Steph’s chicken and chick pea curry?
I love cooking for convenience and this is the main reason as to why I cook a lot of one-pot or one dish meals. But wouldn’t it be so much better if you cooked a dish that included your protein, your carb source, and a soup? Well, I cooked something like that today. Hello, Hainanese chicken rice.
Whenever I have fresh, leafy herbs left in the kitchen that are about to go bad, I like to make pesto or pistou. Now, what is the difference between these two? One of them you are sure to be familiar with — fresh basil, parmesan cheese, olive oil, pine nuts, garlic. Pesto. But pistou? What the hell is that?
Well the basic definition of pistou is that it is like a pesto but minus the cheese and pine nuts. It is essentially an herb sauce. It was traditionally made with basil and crushed and made into a paste in a mortar and pestle (hence the name pistou). Basil. The beloved ingredient for herb-type sauces. Nah, forget that. Basil is expensive (unless you’ve discovered the box of “$3.00 – your hand” basil from the best farmer at the Oak St Farmer’s Market — my best not-so-kept secret of the summer). What about other herbs? Yes, my friends. You can make a pistou with other herbs besides basil. (!!!)
Umami & Me 