Recipe for a Pesto with a Provencal Twist Pistou de Roquette
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 fresh, tangy taste. This sauce is super quick to make and extremely versatile. Toss some pistou on just-cooked (and still hot) pasta. Or use this tasty sauce in place of a vinaigrette on some market fresh tomatoes and goat cheese. This arugula pesto variation is sure to become your “go-to” condiment for grilled fish, barbecued meats and much more.
Pistou de Roquette
- 3 cups Rocket (Arugula) Salad
- 2 cloves garlic peeled
- 50 g (1/3 cup) Freshly Grated Parmesan
- 50 g (1/3 cup) powdered almonds
- Fresh Ground Pepper
- 4 tbsp olive oil
- Put all ingredients in a blender and mix until smooth.