Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Quick Arugula and Basil Pistou
What better way to welcome the arrival of greens at the market than a fresh, easy sauce that makes everything better? This week, we are enjoying the lesser-known cousin of pesto; pistou! Pistou is a little easier to make, too, as it does not require cheese or nuts. Put it in pasta, eat it on toast, mix it in a salad, use it as a marinade––there is no limit to ways you can enjoy pistou!
While most pistous are made using only basil, we have more than that at our markets! Now that leafy greens are finally back, we were excited to put as many as possible in this sauce. We found a mouth-watering recipe using arugula and basil. It could only get better with the addition of spicy microgreens from Know Dat Grow Dat!
- 3 garlic cloves
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 10 cracks black pepper
- 4 packed cups (100 grams) wild or baby arugula
- 1 packed cup (10 grams) basil
- 6 tablespoons (75 grams) good quality olive oil
Peel the garlic cloves; toss them into your mixer along with the lemon zest, lemon juice, kosher salt, and black pepper. Pulse 10-ish times, to begin chopping the garlic. Scrape down the sides of the bowl with a spatula. Add the arugula and the basil to the bowl, and pulse another 10 times. With the mixer running, add the olive oil in a slow and steady stream. Scrape down the sides of the bowl once or twice, until the pistou is smooth and just dotted with small arugula flecks. Taste the pistou, and adjust the lemon, salt, and pepper as you see fit.
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.