Pea Pesto
Based on a recipe from Cooking Matters Colorado, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 1 cupfrozen peas
- ½ cupgrated Parmesan cheese
- 1 cupbasil leaves
- 1 cupspinach
- ½ cupwalnuts
- 2garlic
- ¼ cupextra virgin olive oil
- ¼ cupwater
- 1.2 mlsalt
- 1.2 mlblack pepper
How to cook it
- Place the frozen peas, grated Parmesan cheese, basil leaves, spinach, walnuts, and garlic into a food processor or blender.
- Add the extra virgin olive oil, water, salt, and black pepper to the bowl.
- Blend on high speed for 1 to 2 minutes, stopping to scrape down the sides as needed, until the mixture is thick, finely pureed, and completely uniform.
- Transfer the pesto to an airtight container, seal, and refrigerate until chilled and ready to serve.
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