Fresh & Easy Mint + Pea Pesto
I heart this recipe for so many reasons--it tastes so wonderfully fresh, but also has a gorgeous, green hue. I like to spread it on warm slices of gluten free baguette but it would be a great topping for a cold pasta or chicken salad.
Equipment
- (or Blender)
Ingredients
- 1 cup freshly shelled English peas
- 2 cloves garlic peeled and roughly chopped
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh mint leaves
- 1/4 cup chopped basil leaves
- juice from one lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons of water if necessary to thin
- salt and pepper to taste
Instructions
- Place all ingredients except olive oil and water in a blender or food processor fitted with a steel blade attachment. Pulse until mixture is beginning to get pureed. Scrape down the sides of the blender and pulse again.
- Carefully drizzle in the olive oil through the hole in the lid while blending on low speed. Drizzle in the water and continue to blend until the mixture is smooth, adding more water if necessary. Add a pinch of salt and pepper and pulse again. Taste for seasoning and serve immediately, or cover and keep in the refrigerator for up to one day.
- Serving suggestion - spread pesto on a small platter, top with a ball of burrata cheese (torn open), flaky sea salt, microgreens, and a drizzle of extra virgin olive oil. Serve with toasted slices of a gluten-free baguette.
Notes
If fresh peas are not available you can use frozen peas (thawed and drained first).
Nutrition
Serving: 1portionCalories: 153kcalCarbohydrates: 7gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 113mgPotassium: 126mgFiber: 2gSugar: 2gVitamin A: 530IUVitamin C: 16mgCalcium: 77mgIron: 1mg
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