Hey pesto lovers, I know what you’re thinking: pesto is perfect like it is, don’t fix what isn’t broken. I hear you, and I agree, I just have an annoying problem of wanting to veggify everything. At risk of being booted out of my home, I stir stewed tomatoes and spinach into my macaroni and cheese, yep I’m that girl. That’s why I love this Green Pea Pesto. It has all of the flavor of regular pesto with an added boost of spring sweet peas.
I like to spread my pea pesto on poached salmon. It would also be pea-perfect as a topper for crostini. However you spread it, top it or dip it – you must try it! I used a frozen bag of sweet peas, just make sure they thaw before you construct your pesto. If you have fresh peas, even better! Just make sure to blanch the peas before you go to work on the pesto.
1 10 oz bag of frozen sweet green peas (thawed)
1 cup fresh basil leaves
1/2 cup fresh mint leaves
3-4 cloves garlic
1/4 cup pine nuts (I used walnuts)
1/4 cup parmesan cheese (freshly grated)
1/2 lemon squeezed
1/4 cup Extra-Virgin Olive Oil
1. Add peas, basil, mint, garlic and walnuts to a food processor.
2. Pulse until ingredients start to combine. Scrape down the edges.
3. Add lemon and cheese to the food processor and cover. Continue to pulse while drizzling olive oil into the mixture. You may have to scrape down the sides again.