Friday, April 8, 2011

It's almost Summer - Pistou de Roquette

Finger licking good: Pistou de Roquette

I wanted some rocket salad to spice up my usual mix of leaves and without thinking bought a real big bag of these pungent leaves. After eating the salad, then mixing the rocket leaves with Turkish yoghurt, a finely minced clove of garlic and some salt and pepper (an absolutely delicious recipe a Turkish lady once taught me and which we love as a side dish at BBQs) there was still a lot of rocket left. And I didn't have much time to fix dinner and was fishing around for a quick recipe when inspiration hit - Pistou de Roquette! The usual Pistou in Provence is prepared with lots of basil and a close sister to the Italian Pesto, except that it lacks the parmesan. But I just love the creaminess of the freshly grated cheese so here I took 150g (3 generous cups) of rocket, 50g (1/3 of a cup) of freshly grated parmesan, 50 g (1/3 of a cup) of powdered almonds, 2 cloves of minced garlic, pepper fresh from the mill and about four tbsp of our precious "Gold of Provence" - olive oil that is. All went into the mixer and out came this luscious, beautifully green concoction. Stirred into hot pasta - simple but oh so good! And I used the leftover pistou (the little there was) as a dressing with my lunch tomato salad. It tasted like summer. And out of my kitchen window right now it looks like summer, too....
Cuisine de Provence's Kitchen View


  1. Great idea for using your extra roquette. Happy you are enjoying spring like weather.

  2. I must say that Pistou looks simply delicious! And thanks for the lovely comment on my blog.

  3. I can definitely use this recipe. Thanks.

  4. What a great recipe! I must try it!