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Tarragon-broccoli Pistou https://www.metro.ca/userfiles/image/recipes/pistou-brocoli-estragon-7243.jpg PT10M PT02M PT12M
Bring a pot of water to a boil. Add coarse salt and blanch broccoli 1½ minutes.Add tarragon and blanch 30 seconds.Drain and plunge into ice water to stop the cooking.Pat dry with paper towels.In a food processor, pulse broccoli, tarragon and garlic.Add olive oil and purée until smooth.Add parmesan, season and pulse once more.Keeps 1 week in the refrigerator or freezer.
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1 pinch coarse salt 1 1/4 cups (310 mL) very small broccoli florets 1/2 cup (125 mL) fresh tarragon leaves 1 small garlic clove, cut in two 1/3 cup (80 mL) Irresistibles extra virgin olive oil 1/4 cup (60 mL) grated fresh parmesan cheese salt and fresh ground pepper
Tarragon-broccoli Pistou

Tarragon-broccoli Pistou

Rate this recipe
2 Votes
1
cup
0:10
Preparation
0:02
COOKING
0:12
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    pinch coarse salt
  • 1 1/4 cups
    (310 mL)
    very small broccoli florets
  • 1/2 cup
    (125 mL)
    fresh tarragon leaves
  • 1
    small garlic clove, cut in two
  • 1/3 cup
    (80 mL)
    Irresistibles extra virgin olive oil
  • 1/4 cup
    (60 mL)
    grated fresh parmesan cheese

  • salt and fresh ground pepper
Imprimer ma sélection

Preparation

Bring a pot of water to a boil. Add coarse salt and blanch broccoli 1½ minutes.

Add tarragon and blanch 30 seconds.

Drain and plunge into ice water to stop the cooking.

Pat dry with paper towels.

In a food processor, pulse broccoli, tarragon and garlic.

Add olive oil and purée until smooth.

Add parmesan, season and pulse once more.

Keeps 1 week in the refrigerator or freezer.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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