Recipe courtesy of Dan Barber

Pistou of Seasonal Vegetables

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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 servings
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1/2 pound asparagus, cut into 1/2-inch pieces and blanched

1/2 pound fava beans, blanched and cleaned

1/4 pound peas, blanched

1 bunch basil, cleaned and blanched

1 cup olive oil

1 shallot, finely diced

1/4 cup chopped herbs, thyme and oregano leaves

2 cups vegetable stock


  1. Combine the blanched asparagus, fava beans and peas. Place half of the vegetables in a blender with the blanched basil. Puree adding the olive oil.
  2. In a large saucepan, sweat shallots until translucent. Add chopped herbs and blanched vegetables. Add puree of vegetables. Add vegetable stock until desired consistency is reached. Season, to taste.