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Pestos With Cheeses From Here

Pestos With Cheeses From Here

2 cups (500 ml)

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

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • 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.

You can use these cheeses for this recipe

Cru du Clocher (Le) Cru du Clocher (Le)
Gré des Champs (Le) Gré des Champs (Le)

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Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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