Pesto isn’t just for basil anymore! Break out of the traditional mold with this easy and fun Pea Pesto.
The process is the same, blending a veggie with some nuts or seeds, a bit of garlic, and lemon. Bam. Pesto. Add a dollop on bread, over salads, and on top of roasted veggies.
Changing up pesto isn’t new, I’ve done a Broccoli Orange Pesto, Kale Lime Pesto, Collard Green Pesto, Sundried Tomato Pesto and a few others.
Happy eating,
~Monique
Pea Pesto
5 1/4 cups (600g) frozen peas, blanched, refreshed, plus extra to serve
1/4 cup toasted pepitas
2/3 cup (165ml) extra virgin olive oil, plus extra to drizzle
Juice and zest of 1 lemon
1 garlic cloves crushed
1/2 tsp salt
1/4 cup fresh herbs (I used tarragon, thyme, oregano and lots of chives); save a few snipping for the top
Blanch the peas and place them in a bowl of ice water. Drain. Set aside 1/4 cup.
In a food processor, pulse the pepitas, garlic cloves, salt and herbs. Add in the blanched peas and lemon juice, turn the processer on and as you pour in the olive oil; pour in only as much as needed to blend the pesto into cohesion.
Pour into a bowl. Top with the remaining peas, a few fresh herbs and toasted pepitas. Finish with a drizzle of olive oil and lemon zest.