Thursday, May 7, 2020

Pistou de Roquette Vegan Recipe!

Pistou de Roquette Toast with 
Heirloom Tomato

Pistou de Roquette 
Hors D’oeuvres Platter  

Pistou de Roquette 
Hors D’oeuvres Platter

Pistou de Roquette

Processed Pistou de Roquette
Pic. 3

Coarsely shopped toasted almond slivers & garlic 

Washed & Drained Arugula
Pic. 1

This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives 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 tomato, 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 it makes a beautiful Vegan Hors D’oeuvres Platter too.

This pesto is very easy to make and makes a delicious culinary gift for family and friends too. 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

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 in the food processor and process until the mixture is creamy, pic. 3.

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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