Name: Pistou of Summer Vegetables
Yield: Makes 8 servings
Ingredients: 10 medium asparagus spears (about 6 ounces), trimmed and cut into 1/2-inch pieces; 1 1/2 pounds fresh fava beans*; 1 cup (3 ounces) sugar snap peas; 4 cups fresh basil leaves, loosely packed; 3/4 cup extra-virgin olive oil; 1 small shallot, finely chopped; 1 1/2 cups vegetable stock or canned vegetable broth; 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons mixed herbs such as chervil, chives, oregano, and parsley, coarsely chopped; *If fresh fava beans are unavailable, fresh soy or lima beans can be substituted.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Recipe notes

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