While on vacation, I acquired a new cookbook, a beautiful bowl of soup, and I found several fun recipes to try (no caps on the title- their quirk not my mistake). So far my favorite recipe is the curried carrot soup with cilantro-pistachio cream (really this book uses no caps on titles– a very lovely book actually). If you decide to make this at home you can; buy the cookbook, or make any nice carrot soup recipe (they’re out there). I made my own curry mix because I avoid nightshades and I omitted the dairy in the recipe– it came out great.

But, to the point: Cilantro-Pistachio Cream. This is my new favorite condiment. It makes a delicious salad dressing, soup topping, vegetable dip, etc, and the recipe follows the next photo.

My daughter loves it too, so I kept the bento simple.  Corn on the cob with water melon tops, boiled eggs, and raw carrot and beet flowers. Of course the star; Cilantro-Pistachio Cream to dip the vegetables and to smear on the corn. I have no idea how she ate the corn because her four front bottom teeth have barely grown in and the top fronts are loose. She said she managed.

Cilantro-Pistachio Cream Recipe
adapted from a beautiful bowl of soup
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1 cup loosely packed fresh cilantro leaves
1/4 cup salted pistachios
2 cloves garlic
1/4 teaspoon fresh ground pepper
1/4 cup canned coconut milk

Optional for salads:
apple cider vinegar, to taste (about 1-3 teaspoons)

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Combine the cilantro, pistachios, and garlic in a small food processor.  Pulse until it is a thick paste, then add the pepper and coconut milk. At this point I like to enjoy the cream with a slightly course texture, but you could process it until smooth as the book suggests.

Shared on Diet, Dessert, and Dogs,  The Daily Dietribe