"I love Minestrone soup but ordering it in a restaurant is dicey. Often the broth is too weak or tomato-y for my taste and if pasta is added, it's soggy and bloated beyond recognition.
To make the pistou, in a food processor, purée the raw shallot, hot peppers, cherry tomatoes, lemon or lime juice and cilantro. Add the oil in a slow steady stream. The sauce should be quite piquant; add additional lime juice and salt to taste.
To find out more about what Denise is up to, keep an eye out for her classes with us here, purchase her new cookbook British Columbia from Scratch, and what she's cooking over on her Instagram.