Spring Pesto with Peas and Mint
Spring Pesto with Peas and Mint
Spring Pesto with Peas and Mint
Spring Pesto with Peas and Mint

Spring Pesto with Peas and Mint

David Venable

Pesto isn't just for pasta! Try it on sandwiches, meats, potatoes, rice…even garnish soups!

Ingredients

  • 3 cups frozen peas, defrosted
  • 1/4 cup fresh mint leaves
  • 1/4 cup Parmesan cheese, grated
  • 2 garlic cloves
  • 1/4 cup pine nuts, toasted
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp water
  • 3/4 cup extra virgin olive oil

Directions

Add all the ingredients (except the olive oil) to a food processor and pulse to combine. With the processor running, gradually add the olive oil. Continue to process until puréed. Serve with your dish of choice; refrigerate or freeze any extra.

Cook's Notes

If you don't have time to defrost the peas, boil them in water for 1 minute, drain, and rinse under cold water until cool.