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
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)
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
Oh my goodness, that lunch is absolutely beautiful! So creative!
Sounds totally divine! I love pistachios and really miss them these days (I’m not allowed any right now). I will save this so when I’m able, it’s going straight on my next creamy soup. . . or crackers. . . or just a spoon! Thanks so much for linking up to Wellness Weekend! :)
If you are off of all nuts then you might have to wait… but if it is just pistachios, you might try salted cashews or almonds. I think it would still be good. Of course that is an untested theory.