Carrot Pistou 🌱🥕with poached egg and boiled carrots. Check out the IGTV for the full video with @connor.cooks. Thank you Connor! We made this beautiful zero-waste sauce that happened to be the perfect topping for an egg. 🍳
What is Pistou? Similar to pesto, 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. .
Enjoy this herbaceous green sauce in anything from roasted vegetables, 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!
—1-2 cups carrot tops, basil, mint and/ or parsley
—½ lemon, juiced —¼ cup extra virgin olive oil
—1 garlic clove
—1 pinch salt
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. Prevent this by blanching greens in salted water and shocking them in ice water before chopping. .
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