Pesto de Roquette a Recipe for Arugula Pesto
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
Ingredients
- 1 bouquet Roquette *
- 2 Gousse d’Ail (Garlic Cloves)
- 70 gr Fromage de Pécorino Sec (Dry Pécorino Cheese) rappé (grated)
- 4 soup spoons Huile de Cameline (Camelina Oil) ou Huile de Lin (Flax Seed Oil)
- 2 soup spoons Noix de Cajou (Cashews)
- Sel et Poivre Noir (Salt & 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
Domaine Saint Jacques
84490 Saint Saturnin les Apt
Tel: +33 (0)6 75 34 62 89
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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!
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