Since summer entertaining should be a breeze, this collection, designed with simplicity in mind, features 20 easy-to-follow recipes and a few menu suggestions. Download this PDF, which includes recipes for starters, main courses, side dishes, and desserts.
Many traditional recipes for pesto include basil leaves, this variation from Danielle Jouval at Domaine Saint Jacques calls for fresh roquette. Arugula (roquette) pesto is bright and slightly peppery, it is an excellent condiment for a sandwich, barbequed meat or drizzled on the top of a tomato salad.
Domaine Saint Jacques was at one time a working farmhouse in the Luberon. Danielle and Julien Jouval have updated the main house to include three large (3) self-catered suites with en-suite bathrooms and kitchenettes. Surrounding the house are nine (9) hectares of grapevines and the Luberon Valley waiting to be explored. These maison d’hôtes share a pool, and the hosts offer “cuisine sauvage” (natural, seasonal cooking) on demand.
Pesto de Roquette - Arugula Pesto
All you need is a food processor and the ingredients (below) to prepare this tangy version of pesto.
4soup spoons Huile de Cameline (Camelina Oil)ou Huile de Lin (Flax Seed Oil)
2soup spoons Noix de Cajou (Cashews)
salt and black pepper
Instructions
Laver la roquette puis mettre les feuilles dans le mixeur. (Wash the arugula and put the leaves in your food processor)
Ajouter l'ail, le fromage râpé, les noix, le sel le poivre noir et un tout petit peu d'huile d'olive. (Add garlic cloves, grated cheese, nuts, salt and pepper, and a little bit of oil).
Mixer jusqu'à ce que tous les ingrédients soient parfaitement mélangés. (Mix until all the ingredients are well blended)
Ajouter ensuite le reste de l'huile et mélanger à nouveau avec une fourchette. (Add the remaining oil and mix well with a fork).
Notes
* la roquette sauvage a un goût plus puissant (wild arugula has a stronger taste).
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Wow I didn’t expect so much flavour! Next time I’ll omit the salt it was a tad too salty. Probably due to the fact I substituted the cheese with parmesan. Also used olive oil instead and had no nuts on hand. Thank you so much for this!
Hello, I’m glad that you enjoyed the recipe. There are many more delicious finds and seasonal menus here. If you are interested in receiving a “Taste of Provence” twice a month, please sign-up for our newsletter. You will receive an e-copy of the latest season menu for free.
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2 Comments
Wow I didn’t expect so much flavour! Next time I’ll omit the salt it was a tad too salty. Probably due to the fact I substituted the cheese with parmesan. Also used olive oil instead and had no nuts on hand. Thank you so much for this!
Hello, I’m glad that you enjoyed the recipe. There are many more delicious finds and seasonal menus here. If you are interested in receiving a “Taste of Provence” twice a month, please sign-up for our newsletter. You will receive an e-copy of the latest season menu for free.