Thursday, May 7, 2020

Pistou de Roquette Vegan Recipe!

Pistou de Roquette Toast with Organic 
Heirloom Tomatoes

Vegan Pistou de Roquette 
Hors D’oeuvres Platter  

Vegan Pistou de Roquette 
Hors D’oeuvres Platter

Pistou de Roquette

Processed arugula with Meyer lemon 
juice & rinds, olive oil & sea salt
Pic. 5

Chopped arugula with Meyer lemon
juice & rinds, olive oil & sea salt
Pic. 4

Processed toasted almond slivers & spring garlic 
Pic. 3

Spring Garlic  

 Processed toasted almond slivers
Pic. 2

Chopped Arugula 
Pic. 1

Pistou de Roquette Vegan Recipe inspired by 
gorgeous arugula from my wonderful friend, 
Cheryl's organic garden

Arugula is beautiful, fragrant, spicy and makes a delicious pesto. This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives the Pistou de Roquette a savory and peppery taste, which adds a delightful flavor to foods. 

You can enjoy this delicious savory Pesto (vegan and for nut-free version, skip the almonds) with crusty bread & baguette with sliced tomatoes or chopped cherry tomatoes, slather it into a panini with a slice of vegan cheese, on sandwich breads with veggie or vegan burger, on pizza & flatbread with your favorite toppings, in pasta, polenta & risotto, on roasted potatoes, eggplant and much more. 

You can make a delicious salad dressing by adding Meyer lemon juice to the pesto and make a beautiful Vegan Hors D’oeuvres Platter too.

This pesto is very easy to make and makes a delicious culinary present for family and friends too. So let's get started with the recipe!

Ingredients: (makes three 8 oz. jars)
4 Cups arugula 
3 Spring garlic or garlic cloves
1/2 Cup almond slivers
1/2 Cup olive oil
1 Tbsp. Meyer lemon rinds
2 Tbsp. Meyer lemon juice
A pinch of sea salt

1. Lightly toast almond slivers in a skillet and set aside to cool for 30 minutes. 
2. Wash, drain (run arugula through a salad spinner) & rough chop arugula, pic. 1.
3. In a food processor, pulse almond slivers until coarsely chopped, pic. 2.
4. Add chopped spring garlic (or garlic) and pulse a few more times, pics. 3.
5. Add chopped arugula, olive oil, Meyer lemon juice & rinds, sea salt to the processed almond slivers and spring garlic in the food processor, pic. 4 and process until the mixture is creamy, pic. 5.

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


Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine


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