Carrot Pistou 🌱🥕(vegan) with @connor.cooks it was so great to have him back on the show! We made this beautiful zero-waste sauce. .
What is Pistou?
Pistou literally means “to pound” in Provençal dialect because it was made by putting ingredients into a mortar and pestle. It is very similar to pesto, but Pistou is made with fresh herbs like basil, and then garlic, olive oil, and salt- without the addition of pine nuts and cheese that you would find in Pesto. So, it’s naturally the vegan version of pesto. It’s interesting that Pistou comes from Nice, France, about an hour train ride to Italy so it’s no wonder it’s so similar to pesto.
Originally it doesn’t use cheese, but if you’re a cheese lover, you can used grated Gruyere to get that authentic French vibe.
Enjoy this herbaceous green sauce in anything from roasted vegetables, grilled fish, eggs, pasta, bread or swirled in carrot soup.
Connor and I changed it up and used carrot tops and basil to make our sauce than just the traditional basil. Don’t throw out your carrot tops! This is a great way to use the whole carrot and all. You can cook the carrots and then serve this sauce right on top for a 100% carrot dish. Hope you enjoy this simple sauce from Provence!
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CARROT PISTOU (Vegan).
Ingredients:
— carrot tops from one bunch of carrots, basil, mint and/or parsley (about 2 cups greens total)
—½ lemon, juiced
—¼ cup extra virgin olive oil
—1 garlic clove
—1 pinch salt
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—1 garlic clove
—1 pinch salt
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Directions:
Blend all ingredients in a food processor, mortar and pestle or chop by hand. Add more olive oil to reach your desired consistency. Keeps in the fridge a couple days but will start to turn darker in color. It is still good to eat.
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Slow down greens from darkening by blanching greens in salted water and shocking them in ice water before chopping. You can also freeze pistou immediately in ice cube trays.
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