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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