By Eric Ripert

Growing up, my family would make this simple dish every year in the middle of August when summer vegetables are at their peak… We would gather at long tables in the garden on those warm evenings in Provence to eat this pistou together… Each time I make it, it takes me right back. I hope you enjoy cooking this recipe as much as I do! (This is the original recipe from my Grandmother Emilienne.)

Note: If you use a little more onion, the whole zucchini, and not peel the tomato, it’s ok! Also, I used only half of the basil.

Ingredients:

1/2 cup dried white navy beans

sea salt, pepper

1/4 of a small onion, 1 medium carrot, 1/2 of a medium zucchini, 12 to 15 green beans. All the vegetables are 1/4 inch diced.

1 medium tomato, peeled, 1/4 inch diced.

3 cups of loosely packed basil leaves, about 1 bunch

1 garlic clove, chopped

1/3 cup olive oil

Directions:

Soak beans overnight. Drain. Cook in 3 cups of water. When almost done, add salt and pepper. Then stir on onion, zucchini, carrot, green beans, and tomato. Cook for 10-12 minutes.

Blanch basil for 30 seconds in hot water and then transfer to a bath of cold water. Gently squeeze out excess water. Transfer to a blender. Add garlic and with blender on low, slowly stream in the olive oil. Puree pesto. Add salt and pepper.

Stir pesto into beans and vegetables. Adjust seasoning.

Note: When I added the vegetables to the beans, I needed to add a little more water. (This pistou recipe is a soup.)