RECIPES: VEGAN PESTO & PISTOU...the difference and use as toppings for soups and stews

These are quick & easy ideas to make any soup or stew POP with fresh vibrant flavors, and particularly great with any chilled soups.

Pesto ( Italian) means paste..and does not have to contain cheese nor basil...here are some ideas

I also prefer to coarsely chop mine to add texture to"creamed" soups;

Basic Vegan  Basil Pesto:
 2 cups fresh basil leaves & tender stalks
4 cloves garlic smashed and minced

1 cup spinach greens ..optional adds more iron to the mix (I do not use spinach in hot weather as there is a higher E coli risk in field picking)
1/4-1/2 cup  extra virgin olive oil
1/2 cup raw walnuts, pine nuts, (pre-soaked) almonds, pecans
2tbsp fresh lemon juice

Coarsely chop the basil & Spinach leaves, add the minced garlic and crushed nuts.
Stir in the olive oil and lemon juice and use immediately ( lemon juice causes the basil & spinach to oxidize ( turn black so this has to be dressed and used immediately.
I don't use salt as the lemon adds that sensation.
For smoother by all means blend..adding the greens last.

Variations:
in place of basil:
1 cup fresh rosemary leaves
2 cups cilantro or parsley leaves and tender stems

I add 1-2 tsp topping any bowl of soup or stew.
May also be added and stirred in just before serving

PISTOU ( Provencal French) means cold sauce and is similar to pesto but contains no nuts

Easy Pistou recipe:
serves 4
1 cup coarsely chopped basil leaves and tender stalks
2 tbsp fresh grated (not zested) lemon rind
3 cloves garlic smashed and minced
3tbsp extra virgin olive oil
Mix all above in a mortar and pestle, until smooth or process in a small food processor

Again similar substitutions can be made although this is particularly great made with equal amounts of fresh parsley and mint

The Chimichurri sauce from Argentina is also a form of Pistou (recipe is on this blog just type chimichurri in the  SEARCH box)

Gremolata is from Milan
this is traditionally parsley, garlic and lemon rind..sometimes orange rind is used as well..I prefer this finely minced and used on any squash recipe or even a good apricot-carrot soup
2 parts parsley

1 part garlic
1 part lemon/orange rind

and it is usually only made in small batches. ie use just 1 medium orange

This can also be varied with the use of other herbs...mint, sage & lemon go well with any potato based soups

Persillade..French now adopted by French Canadian, Greek, Cajun & Creole cooking.
this is a mix of fresh parsley, garlic, lemon juice or vinegar, olive oil
It is sometimes used simply as parsley and garlic mixed together.
It is sauce when  coarsely chopped parsley, minced garlic and oil and lemon juice are added, this is terrific with  any robust bean & vegetable stew

1 part parsley
 1/2 part garlic
oil  & lemon juice equal parts to mix to a a coarse sauce