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Arugula and Le Cru du Clocher Pesto  

Preparation : 10 minutes  

Ingredients

• 250 ml (1 cup) arugula*
• Juice of 1/2 lemon
• 1 garlic clove, chopped
• 60 ml (1/4 cup) basil leaves
• 60 ml (1/4 cup) fresh parsley
• 125 ml (1/2 cup) olive oil
• 5 ml (1/2 tsp.) anchovy paste (optional)
• 60 ml (1/4 cup) walnuts, chopped
• 250 ml (1 cup) Le Cru du Clocher, grated
• Salt and freshly ground pepper, to taste

Preparation

Put arugula, lemon juice, garlic, basil leaves, parsley, olive oil and anchovy paste into the blender. Purée.

Add walnuts, cheese and continue to blend at medium speed until smooth. Season with salt and pepper to taste.
* You can replace arugula with fresh baby spinach leaves.
** Preservation: Pour the pesto into ice-cube trays and freeze. Remove from tray and freeze in sealed plastic bags.

Preparation : 20 minutes
Cooking time : Approximately 4 hours 

Oven-baked sundried tomatoes

Ingredients

• 12 Italian tomatoes, halved lengthwise
• 30 ml (2 tbsp.) sugar
• 30 ml (2 tbsp.) fresh thyme
• 2 rosemary branches
• Sea salt and freshly ground pepper

Preparation

Preheat oven to 200°F (100°C). Space out tomatoes on a baking sheet. Sprinkle with sugar, sea salt and freshly ground pepper. Add thyme and rosemary, and bake for approximately 2 hours. Flip tomatoes and continue baking for 2 or 3 hours, until the tomatoes are dried out.

Store the tomatoes covered in olive oil, in a jar kept in a cool place.

Pesto

Ingredients

• 24 slices of sundried tomatoes
• 15 ml (1 tbsp.) fresh basil
• 5 ml (1 tsp.) fresh rosemary, chopped
• Juice of 1/2 lemon
• 2 garlic cloves, chopped
• 60 ml (1/4 cup) olive oil
• Salt and freshly ground pepper, to taste
• 250 ml (1 cup) Le Gré des Champs, grated
• 60 ml (1/4 cup) sliced almonds

Preparation

Put sundried tomatoes, basil, rosemary, lemon juice, garlic and olive oil into the blender. Purée. Season with salt and freshly ground pepper. Set aside.

Lightly toast sliced almonds in a frying pan. Set aside.

Add cheese and toasted almonds to the sundried tomato purée, and continue to blend at medium speed until it reaches the desired consistency.

Let cool and put in refrigerator.

For better preservation, pour into ice-cube tray and freeze. Turn out frozen cubes and freeze in sealable plastic bags.