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.