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green pea pesto
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Green Pea Pesto

Serve this vibrant pesto on grilled crusty bread, mixed into pasta with a little butter, tossed with boiled new potatoes and mint, stirred into a spring minestrone, tarted up with lemon juice for a bright vinaigrette – the uses are limited only by your imagination.

Ingredients

  • 1 cup freshly shucked peas
  • 2/3 cup fresh spinach, lightly packed
  • 1/2 cup chopped walnuts
  • 1/2 cup grated Romano or Parmesan Cheese
  • 1/2 cup fresh basil, lightly packed
  • 2-3 cloves garlic, roughly chopped
  • 1/4 cup good olive oil
  • 1/2 tsp salt

Instructions

  • Process all ingredients in a food processor or blender (or use a mortar and pestle for a more rustic texture). Add up to 6 tbsp water as needed to get the desired consistency.
  • Store in a sealed jar in refrigerator.