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  • Yield: 2 cups 1x


  • 3-4 medium Roma tomatoes
  • 1 cup fresh basil
  • 1/8 cup fresh mint leaves
  • 10-12 cloves garlic (peeled and crushed)
  • 1/2 cup Parmesan or Romano cheese (grated)
  • 1 cup gruyere cheese
  • 1/3 cup olive oil
  • to taste fresh ground black pepper


  1. Drop the tomatoes into boiling water, quickly remove and transfer them to a bowl of cold water.
  2. Remove the peel.
  3. In the bowl of the food processor, combine basil, garlic, tomatoes, mint, and half of the olive oil.
  4. Process ingredients until even consistency, then gradually add the cheeses and pepper.
  5. Pulse for another minute, stopping to scrape the sides of the bowl.
  6. Add remainder of olive oil, mix thoroughly, and remove from processor.
  7. Let sit for an hour before using.


Source: A Passion for Potatoes

Link to:  Soupe Au Pistou (Vegetable Soup with basil, tomato, and garlic)


  • Serving Size: 1/4 cup
  • Calories: 192
  • Fat: 16.15 g
  • Carbohydrates: 5 g
  • Protein: 7.64 g
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