How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pistou of Seasonal Vegetables?

You need 8 ingredients. The key ingredients include: 1/2 pound asparagus, cut into 1/2-inch pieces and blanched, 1/2 pound fava beans, blanched and cleaned, 1/4 pound peas, blanched, 1 bunch basil, cleaned and blanched, and more.

Is Pistou of Seasonal Vegetables suitable as general?

Yes, Pistou of Seasonal Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Pistou of Seasonal Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pistou of Seasonal Vegetables Recipe

Name: Pistou of Seasonal Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound asparagus, cut into 1/2-inch pieces and blanched; 1/2 pound fava beans, blanched and cleaned; 1/4 pound peas, blanched; 1 bunch basil, cleaned and blanched; 1 cup olive oil; 1 shallot, finely diced; 1/4 cup chopped herbs, thyme and oregano leaves; 2 cups vegetable stock

Try this homemade Pistou of Seasonal Vegetables recipe the whole family will love. Made with blanched, beans, peas and basil. Easy step-by-step instruct…

This Pistou of Seasonal Vegetables relies on simple, everyday ingredients such as peas, blanched, olive oil, shallot, finely diced and vegetable stock. It comes together quickly and makes 4 servings, at about 689 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1/2 pound asparagus, cut into 1/2-inch pieces and blanched
1/2 pound fava beans, blanched and cleaned
1/4 pound peas, blanched
1 bunch basil, cleaned and blanched
1 cup olive oil
1 shallot, finely diced
1/4 cup chopped herbs, thyme and oregano leaves
2 cups vegetable stock

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Quick Info

Servings
4 servings
Calories
689 kcal
Category
General

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