Pistou not Pesto….actually there is a difference. Pistou is the French equivalent of Pesto. It did originate from Italy but it is the Provence version of the Italian one without nuts. Often served in soups, it is also delicious mixed in with pasta or on sandwiches. I guess this is a great way to eat Pesto if you have a nut allergy! You are quite welcome nut allergic people for my amazing definition discovery…. I am only teasing of course.
If you want to learn more about Pistou: Wikipedia.com
I decided to make this for supper tonight because…well because I want pasta but I have a craving for carrots…don’t ask, I have odd cravings and NO, I am NOT pregnant!
3 large carrots peeled and cut into large chunks
3 shallots peeled and quartered
1 teaspoon fresh thyme
1 tablespoon olive oil
Salt and Pepper (about 1 teaspoon each)
1/2 cup roughly chopped fresh flat leaf parsley
1/2 cup shredded swiss or manchego or parmesan cheese (you need a firm cheese, I had manchego today)
1/2 cup olive oil
1 pound cooked pasta
Preheat oven to 400 degrees F. Line a baking pan with silpat if you want easy clean up.
In a large bowl combine your chopped carrots, shallots, thyme, salt and pepper. Add your 1 tablespoon olive and toss well. Put on your prepared (or not) pan and roast in your preheated oven for 20 minutes.
Let this cool slightly. 5-10 minutes.
Put your roasted vegetables in your food processor, add your parsley and shredded cheese. Pulse a few times until you get medium size chunks. You are NOT making baby food so go easy on the pulsing 😉 With the motor running on low (if possible) add your 1/2 cup olive oil and blend well. Do not overmix unless you want it really smooth (i.e. mushy texture).
You can prepare this ahead of time and keep in an airtight container in your refrigerator or combine immediately with hot pasta (al dente of course).
Serve with more shaving of cheese (preferably the kind you used in your pistou)
Printer Friendly: Roasted Carrots and Shallots Pistou
Peace and Cravings,