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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

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.

See wines