Karen's Fresh Summer Pea & Basil Pesto
I'm blending Fresh Peas from their pods with traditional pesto ingredients for a creamy and earthy flavor - a Pesto you will love! See all the uses for it.
Servings: 12 2 T. portions; makes 1 1/2 cups
Equipment
- 1 food processor
Ingredients
- 3/4 pounds fresh peas in their pods Shelled: 3/4 cups*
- 3 tablespoon pine nuts gently toasted
- 1 cup fresh basil leaves cleaned, dried; packed in cup
- 3 teaspoons fresh garlic peeled and coarsely chopped
- 1/4 cups parmesan reggiano cheese coarsely chopped
- 1 1/4 teaspoon preserved lemon it's fabulous, or (1/4 t. lemon rind and 1 t. lemon juice)
- 1/2 cup extra virgin olive oil divided
- 1/4 teaspoon sea salt a bit more if not using preserved lemon
Instructions
- Shell peas - will have 3/4 cup. Cook the peas in 1 cup boiling water, bring to a simmer and cook for just 2 minutes. Refresh in colander with cold water.
- Add pine nuts through sea salt in a food processor with just 1/4 cup olive oil. Whirl until coarsely chopped.
- Add the cooked, cooled fresh peas and extra 1/4 cup of olive oil and pulse until a nice paste - but with a little texture. Can add more olive oil when using as a sauce for pasta.
- Store in a clean glass container with a film of olive oil on the top. Use within 10 days or freeze extra.
Notes
* HINT: Can cook 1/4 cup extra peas for adding to the pesto when incorporating with pasta, or using as a topping for crostini.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 129kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 339IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 1mg