Chilean Pistou With Cilantro Pesto Recipe

Name: Chilean Pistou With Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pesto sauce; 2 cups cilantro leaves; 2 garlic cloves, coarsely chopped; 1/4 cup fresh parmesan cheese; 1/2 cup extra virgin olive oil; soup; 2 tablespoons vinegar; 1 1/2 lbs leeks; 4 medium carrots, peeled; 1 lb baking potato; 8 ripe plum tomatoes; 3 large sprigs thyme or 3 tablespoons dried thyme; 4 garlic cloves; ½ cups vegetable broth; 4 ounces dry penne pasta; 1/2 lb zucchini; 4 ounces green beans; 1 cup fresh basil; 2 cups corn kernels; 1 lb fresh shelled cannellini beans; fresh grated parmesan cheese (to garnish)

Servings: persons

pesto sauce
2 cups cilantro leaves
2 garlic cloves, coarsely chopped
1/4 cup fresh parmesan cheese
1/2 cup extra virgin olive oil
soup
2 tablespoons vinegar
1 1/2 lbs leeks
4 medium carrots, peeled
1 lb baking potato
8 ripe plum tomatoes
3 large sprigs thyme or 3 tablespoons dried thyme
4 garlic cloves
½ cups vegetable broth
4 ounces dry penne pasta
1/2 lb zucchini
4 ounces green beans
1 cup fresh basil
2 cups corn kernels
1 lb fresh shelled cannellini beans
fresh grated parmesan cheese (to garnish)

1
["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."]

1162

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: pesto sauce, 2 cups cilantro leaves, 2 garlic cloves, coarsely chopped, 1/4 cup fresh parmesan cheese, and more.

Yes, Chilean Pistou With Cilantro Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilean Pistou With Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions