Thursday, November 22, 2012

Pea Pesto

This is an atypical pesto - it turns out green but tastes sweet! Tried it on its own and then with linguine. Prefer it as a dip as opposed to a pasta sauce.

  • 1+ c frozen peas, defrosted
  • 2 cloves garlic, chopped
  • 2 T pine nuts
  • 1/8 t salt
  • olive oil
  1. In a small pan, lightly toast the pine nuts. (Remember to stir continuously to prevent burning).
  2. Add water to pan and bring to boil. Add peas and cook for 2-3 minutes. Drain and let cool.
  3. Combine garlic, pine nuts, peas and salt in chopper and blend until smooth. Add olive oil if mixture is too thick.

Serving Suggestions

- Eat as is with crackers or tortilla chips.
- Add to pasta with cooked peas and cheese. Note, if mixing with pasta, definitely use extra olive oil to help it spread. See original recipe for pasta directions.

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