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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
Oven-baked sundried tomatoes
- 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
Pesto
- 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 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.
Oven-baked sundried tomatoes
- 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
- 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.
- * You can replace arugula with fresh baby spinach leaves.
Storage
- Pour the pesto into ice-cube trays and freeze. Remove from tray and freeze in sealed plastic bags.
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