Barbara SchuerenbergCondimentProvencal RecipesTaste

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 Recipe Cuisine de Provence

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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 People


  • 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.


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!

Please share this with friends and family.

Previous post

Travel Planning your Stay in the Luberon Village of Lourmarin

Next post

James Jaulin one of the Artists of Le Thor

Barbara Schuerenberg

Barbara Schuerenberg

Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.” Clearly, she was successful in that pursuit as she ran a cooking school called Cuisine de Provence (closed in 2020) in Vaison la Romaine. Look for "Tastes of Provence" from Barbara's kitchen in our recipes section.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.