As we head into the warmer spring season, it means a healthy start to all the lovely produce that comes in hand with the climate; crisp lettuces, slender spears of asparagus, spring onions, fresh peas and so much more. By far one of my favourite times of the year, bringing with it insane amounts of fresh Okanagan produce all season long. It’s a very exciting time of year to be cooking with the ever changing local ingredient list.
One of the spring lettuces I get very excited about is roquette (arugula). With its herbaceous, peppery flavor with nuances of nuts and mustard, it’s a great salad green or one of my favourite recommendations is to whip it up into a pesto and use it with grilled asparagus and some fresh ricotta cheese.
Here is an easy and quick recipe that I have used in countless kitchens around the world and at home. I hope you enjoy this recipe and can find some beautiful local roquette at your local farmers market.
10 oz roquette (arugula)
2 oz fresh basil
1 cup olive oil
3oz grated parmesan
2 lemons juiced and zested
1 oz garlic
1.5 oz toasted almonds
2 tsp salt
1 tsp black pepper
- Place the garlic, lemon juice and lemon zest in a blender, blitz until smooth
- Now add in the roquette, basil, toasted almonds, parmesan, salt and pepper. Pulse until semi smooth.
- Slowly add in the olive oil while the blender is on, blend until smooth and pesto forms a paste like consistency.