It's a new day for pesto! Swap basil for peas to make a spring condiment that brightens up your winter dishes. It's delicious in an omelet, on crostini with ricotta cheese, in a vegetable pasta salad, or even on top of a baked potato. The possibilities are endless.
- 10 oz fresh peas
- 2 garlic cloves
- ½ cup grated Parmesan cheese (optional)
- 2 teaspoon salt to taste
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper to taste
- ⅓ cup extra virgin olive oil
- Pulse all ingredients in a food processor or blender. Keep in the refrigerator for a week or freeze in an ice cube tray and transfer to a freezer safe container for up to six months.
What will you make with your pea pesto?
Spring Pea Pesto Comments