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French pistou sauce is like a nut-free version of Italian pesto. This Southern take comes from chef Sean Brock, and it's served with his Crispy Soft-Shell Crab.

The Martha Stewart Show, April 2011, The Martha Stewart Show, Episode 6128

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Read the full recipe after the video.

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Servings:
4
Yield:
Makes enough for 4 servings
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Ingredients

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Directions

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  • Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add pea shoots to boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and pat dry, removing any excess water.

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  • Very finely chop pea shoots and transfer to the jar of a blender, along with garlic, vegetable stock, and xanthan gum; blend until smooth, about 2 minutes. With the motor running, slowly drizzle in olive oil. Season with salt and pepper. Strain through a fine-mesh sieve; serve.

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