Parisian Pistou
A Pistou for Springtime. Using fresh carrot tops and tarragon (which I always associate with Paris) this is the perfect condiment for Spring! If you have enough carrot tops you will definitely want to double this recipe.
Ingredients
- 1 bunch carrot tops washed, stems trimmed
- 3 sprigs fresh tarragon stemmed
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- ½ tbsp salt
- 1 tbsp nutritional yeast
- 1 tsp Creme de Cassis the magical ingredient
Instructions
- Loosely chop carrot tops and garlic. Add to food processor with tarragon leaves and salt. Process to desired consistency, I do a fine mince. Add nutritional yeast. With processor running on low, slowly add olive oil, stopping to scrape down sides halfway. Add cassis if using, process again for a few seconds. Add salt to taste. Transfer to a pretty jar.