Vegetable Ragout with Pesto Ragoût de Légumes au Pistou
Ingredients
- 2 tbsp. lemon juice
- 4 globe artichokes
- 2 cups loosely packed basil leaves
- 1⁄2 cup plus 3 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced, plus 8 cloves, peeled and left whole
- Kosher salt and freshly ground black pepper, to taste
- 1 medium onion, thinly sliced
- 1 bouquet garni (3 sprigs each summer savory, thyme, and parsley, tied together with kitchen twine)
- 3⁄4 cup white wine
- 2 plum tomatoes, peeled, cored, seeded, and roughly chopped
- 1 lb. fresh peas in their pods, shelled and blanched, or 1 cup frozen peas, thawed
- 1 lb. fava beans in their pods, shelled and blanched, skins removed
- 20 asparagus tips, blanched
Instructions
Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) serves 4 original recipe by Saveur.
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