Green Pea Pesto



I sort of fell in love with this pesto. I found fresh English peas and needed to have them.
I had tomatoes, cucumber, basil, and mint in the garden and I had recently found Bufala Mozzarella (the easiest for those of us lactose intolerants). This pesto tied it all together. After I topped my salad with this pesto a half dozen times, I added oil to make it a dressing, added parmesan to top pasta, ate it plain with Greek Yogurt, and served it as a spread with crackers and goat cheese.

Green Pea Pesto

1 cup fresh English Peas, shelled
1/3 cup walnuts, toasted
1 clove garlic
1/2 cup extra virgin olive oil
3 teaspoons mint
1/2 teaspoon salt (more to taste)
pepper to taste
Maldon Sea Salt (or other flake salt) for finishing

Bring a pot of salted water to a boil. Throw the peas in for one minute. Immediately strain (reserve some of the liquid) and blanch in ice cold water to stop the cooking process. These should still be crisp.

Combine all, except the oil, in a food processor. Pour in the oil in a steady stream. Taste for salt and pepper. If you’d like it a little thinner, add 1 teaspoon at a time of the reserved water until you have reached your desired consistency.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Salty and tagged , , , , , , , , , , . Bookmark the permalink.

1 Response to Green Pea Pesto

  1. Salts Kitchen says:

    Love it.

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