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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