Tag Archives: pesto

Soupe au pistou

Inspired by Bliss Travel’s suggestion of using my basil pesto to make soupe au pistou, I raided my fridge for what vegetables I had on hand and et voila ! A delicious vegetable soup made even more delicious with the addition of the fragrant pesto. I spooned the pesto on top of my bowl before serving and let it slowly melt over the vegetables and into the soup to keep the flavour as fresh as possible. Alternatively you can add some to the soup and warm through before serving. Use my recipe below as a guide only – vegetable soup should be made from whatever is in season or, whatever is in your fridge.


  1. Smoked streaky bacon, cut into lardons
  2. 1 onion, roughly chopped
  3. 2 sticks of celery, sliced
  4. 1 carrot, roughly chopped
  5. 1 large leek, trimmed, washed and sliced
  6. handful of cherry tomatoes
  7. 1 cup dried puy lentils
  8. handful spinach leaves


  1. Fry bacon lardons over high heat in a large saucepan until crispy
  2. Reduce heat to medium and throw in onions, celery and carrot and stir so that all the vegetables are coated with the rendered fat from the bacon
  3. Gently fry for 5 minutes
  4. Add leeks and tomatoes and repeat steps 2-3
  5. Add lentils and repeat again
  6. Add enough water (or stock if you want but remember the pesto will add flavour to the soup) to cover the vegetables.
  7. Bring to the boil, reduce heat and simmer for 45 minutes
  8. Season at this stage but again remember there will be additional salt from the pesto
  9. Throw in the spinach leaves just before you are serving
  10. Ladle into soup bowl and top with a generous spoon of basil pesto

Basil pesto

A wonderfully fresh and versatile sauce that you can simply toss through some pasta, or add a touch of cream to tszuj up pan-fried chicken. One jar will keep in the fridge for two weeks. Easy-peasy as pie to make as well.

Ingredients makes enough to fill a jam-sized jar

  1. 60g basil leaves
  2. 60g toasted pine nuts
  3. 60g grated fresh parmesan
  4. 1-2 garlic cloves
  5. 1/2 – 3/4 cups extra virgin olive oil
  6. Generous pinch of salt


  1. Pop the basil leaves, pine nuts, parmesan and garlic into a food processor and slowly add the olive oil to help loosen the mix until you have a thick sauce consistency
  2. Season to taste with salt
  3. Store in a airtight jar in the fridge or freeze portions so you always have something fresh and green when you want