CondimentProvencal RecipesTaste

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 Fresh Garden Roquette

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.

Recipe Arugula Pesto de Roquette

Pesto de Roquette - Arugula Pesto

All you need is a food processor and the ingredients (below) to prepare this tangy version of pesto.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine French, Provencal
Servings 1 jar


  • 1 bouquet Roquette *
  • 2 gousse d’ail (garlic clove)
  • 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)


  • 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).


* la roquette sauvage a un goût plus puissant (wild arugula has a stronger taste).
Tried this recipe?Let us know how it was!

Domaine Saint Jacques
84490 Saint Saturnin les Apt
Tel: +33 (0)6 75 34 62 89

Domaine Saint Jacques Fresh Garden Roquette

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

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  1. blank
    December 13, 2020 at 6:31 pm — Reply

    5 stars
    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!

    • blank
      December 14, 2020 at 7:12 am — Reply

      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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