Comté & Buckwheat Pesto

Comté & Buckwheat Pesto

Posted on

Comté & Buckwheat Pesto

Benoît Castel

Servings

1 ¼ cups (300 g)

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

French

Category

Condiment

This pesto from The Seasonal Pantry is a great way to use up wilting greens or leftover cheese rinds and is endlessly adaptable.

Comté & Buckwheat Pesto

Ingredients

  • ¼ cup (50 g) buckwheat
  • 1 bunch parsley, about 3 ½ oz (100 g)
  • 3 ½ oz (100 g) arugula or mixed greens
  • 2 garlic cloves, peeled
  • 3 ½ oz (100 g) comté cheese with rind, chopped
  • ¾ cup (180 ml) olive oil
  • 2 tsp black peppercorns
  • 1 tsp fleur de sel
  • 2 ice cubes

Directions

  1. Preheat the oven to 320°F (160°C).

  2. Spread the buckwheat on a baking sheet and toast for 20 to 30 minutes until golden blond.

  3. In a blender or food processor, combine the parsley (including stems), arugula, garlic, cheese, olive oil, peppercorns, fleur de sel, and cooled buckwheat. Blend, adding the ice cubes one at a time to emulsify.

  4. Enjoy immediately or refrigerate for up to 1 month.