Plant-Based Recipe: Pistou de Roquette (arugula pesto)

Pistou de Roquette Toast with 

Heirloom Tomato

Pistou de Roquette Appetizer Platter

Pistou de Roquette Appetizer Platter

Pistou de Roquette

Processed Pistou de Roquette

Pic. 3

Coarsely shopped toasted almond slivers & garlic 

Pic.2

Washed & Drained Arugula

Pic. 1

Pistou de Roquette is a Provençal-inspired take on Italian pesto, featuring a peppery arugula base without the cheese. This versatile, plant-based, and nut-free optional pesto adds zippy flavor to everything from baguette toast and veggie burgers to pasta, polenta and roasted vegetables, especially potatoes. Simply add lemon juice for a bright dressing, or use it as a vibrant base for pizza, flatbreads, and appetizer platters.

So, let's get started with the recipe!

Ingredients: (makes three 8 oz. jars)

4 Cups arugula 

2 Garlic cloves

1/2 Cup almond slivers

1/2 Cup extra virgin olive oil

1 Tbsp. Meyer lemon rinds

2 Tbsp. Meyer lemon juice

A pinch of sea salt

Instructions:

1. Wash, drain (run arugula through a salad spinner) pic. 1

2. Lightly toast almond slivers in a skillet and set aside to cool for 30 minutes. 

3. In a food processor, pulse almond slivers and garlic until coarsely chopped, pic. 2.

4. Add arugula, extra virgin olive oil, Meyer lemon juice & rinds, sea salt to the almond and garlic mixture in the food processor and process until the mixture is creamy, pic. 3

Transfer to glass jars and refrigerate for up to 2 weeks. 

Create the perfect culinary gift by packaging this savory pesto with your own flair, making it an ideal present for family and friends.

Chef Ellie Lavender 
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

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