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Pistou is a variation of Italian pesto. It makes a great sauce or condiment for pasta dishes, fish, chicken, vegetables, and soup. Submitted by Leesa from Plymouth, MA.\r\n
- 2 C sorrel or basil, tough stems removed \r\n
- 3 cloves garlic \r\n
- ½ C grated parmesan cheese \r\n
- ½ C Le Caprice de Nature \r\n
- Dash of fresh squeezed lemon juice \r\n
- ¼ t course sea salt \r\n
- 1/8 t fresh ground pepper \r\n
\r\nCombine sorrel, walnuts, garlic, and parmesan in bowl of food processor\r\nAnd pulse until finely chopped. With motor running, drizzle in 6 tablespoons Le Caprice and process until smooth. Add lemon juice, slat and pepper. Spoon into small bowl and top with remaining Le Caprice. Refrigerate until ready to use. To serve; use as a vegetable dip, bread dip, sandwich spread, in bean soup, tossed with fresh cooked pasta or on grilled meat. ENJOY! \r\n\r\n\r\n
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