- 1 ¾ cups fresh basil leaves, cleaned and dried
- 2 tablespoons green garlic bulb*, (white)
- ⅓ cup green garlic stalks, chopped, cleaned and dried
- ⅓ cup pine nuts
- ½ cup parmigiano reggiano, grated
- 6 tablespoons extra virgin olive oil, or more to taste, double if want
- ½ teaspoon sea salt
- 1 pinch fresh cracked black pepper
- 1 cup sugar snap peas, strung, cleaned and dried
Make the pesto base first:
Place basil leaves, green garlic – whites and greens, pine nuts, cheese, olive oil, salt and pepper in a
food processor. Pulse until a nice paste forms. Add more olive oil if desired.
Heat a 12″ skillet, add 1 t. olive oil. When very hot, add the sugar snap peas and sauté until tender-crisp and blistered, about one minute or two.
Take off heat. Cool slightly. Add to the food processor and pulse until the sugar snaps are the size of small peas.
I like to keep the sugar snaps a little chunky – so you can see their texture.
Put the finished pesto into a clean glass container, cover with a film of extra virgin olive oil.
Press a piece of plastic wrap firmly on top, cover an refrigerate. Use within 1 week.
Wonderful as a topping for Naan bread and Pizza. See suggestions.
Toss the Pesto with warm, just cooked Pasta, I have used Soba Noodles made with Buckwheat Flour – a good source of fiber.
Then, top can top with some sautéed Sugar Snap peas, shavings of Parmigiano Reggiano and some toasted Pine Nuts.
As a base for Naan Bread:
I love this one – the bread is cooked in a skillet, then add some pesto and toppings you desire.
In photo of BLOG: Add some quickly Sautéed Shrimp over the Pesto, dot with Goat Cheese, Sliced Cherry Tomatoes, Pine Nuts and sautéed Sugar Snap Peas (split open). Heat in a hot oven to melt and meld all together – you will not need to have the oven on for more than a few minutes,
and won’t loose the bright green color of the Sugar Snap Pea Pesto. Scatter fresh herbs on top if desired.
See Naan Bread recipe:
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Yield: 1 1/2 cups