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Bison Carpaccio with Arugula Pesto Recipe

bison Carpaccio FairmontChef Will Lew of Vancouver’s Fairmont Pacific Rim shares his recipe for Bison Carpaccio with Arugula Pesto.


¼ lb. of a bison tenderloin for 4 people

Slice Carpaccio paper thin.


Arugula Pesto

1 cup arugula

1/4 cup fresh basil

1/4 cup olive oil

3 tbsp grated parmesan cheese

2 tbsp toasted pine nuts

Salt and pepper to taste

1 lemon zested and juiced

Blend all ingredients together until a smooth paste and then blend in the arugula and basil until a fine puree

To serve: Arrange carpaccio slices on a plate. Drizzle with good quality olive oil. Season with sea salt and freshly ground pepper and 1 tbsp per serving Arugula pesto. Top with a little fresh arugula.

Want to know more about Chef Lew’s wonderful food? Check out our story “Fairmont Pacific Rim: Perfection in Pairing.”

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

2 thoughts on “Bison Carpaccio with Arugula Pesto Recipe

    1. Bobbie Hasselbring, RFT EditorBobbie Hasselbring, RFT Editor Post author

      Maybe Vince, but I put pesto on sandwiches and love it. It was a technique I learned from very Italian Carlo Giambattista, co-owner of Italian Star Deli in Regina, Saskatchewan. Cheers! — Bobbie, RFT Editor

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