This tastes like the essence of early spring, fresh and bright yet somehow also rich, with the nuttiness of the freshest pesto melded in. It was inspired directly by one of my favorite cookbooks of recent years, “Cooking for Isaiah” by Silvana Nardone. I present it here with some variations in the vegetables, the addition of pine nuts and some optional Parmesan, with a different cooking technique, but the essence is her inspiration, reminding me of the lovely Provencal soupe al pistou.
I already have no doubt that this is an immediate staple dish, to be replicated this time every year, as often as possible. It’s also a great phase one recipe for low carbers, and is easily vegan; the original had no dairy anyway, I just threw a bit in since I like my pesto this way -Â it is just as delicious without….