Recipe for a Pesto with a Provencal Twist Pistou de Roquette
Barbara Schuerenberg · Condiment · Provencal Recipes · TasteThis 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
This is a quick sauce to make. You can use as a dressing, a pasta sauce or a topping for just about any protein.
Ingredients
- 3 cups arugula (rocket)
- 2 cloves garlic peeled
- 50 g (1/3 cup) Parmesan cheese freshly grated
- 50 g (1/3 cup) powdered almonds
- Fresh Ground Pepper
- 4 tbsp olive oil
Instructions
- Put all ingredients in a blender and mix until smooth.
Notes
This recipe makes a wonderful pungent dressing on tomato salad and an even better pasta sauce.Note: Don't heat the pistou (it will become bitter) - just stir into hot pasta.
Tried this recipe?Let us know how it was!
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