- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup pesto
- Category: condiments
- Method: food processor
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup pesto
- Category: condiments
- Method: food processor
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 1/2 cup grated parmesan cheese
- 1 cup green peas (we used thawed frozen peas)
- 1 small handful of pea shoots (about 1/4 cup)
- 1 tsp salt
- 1/2 to 1 clove of garlic
- 1/3 cup olive oil
- Juice and zest of 1 lemon (about 3 Tablespoons lemon juice and 1 Tablespoon Zest)
- 1/2 cup basil leaves
- about 20 mint leaves
- 1/2 teaspoon anchovy paste, optional
- 1/2 teaspoon red pepper flakes, optional
Instructions
- Combine all of the ingredients food processor and pulse until combined, about 3 minutes. Blend to your desired consistency. If the pesto is too dry, drizzle in 1 Tablespoon more olive oil in slowly. Taste the pesto and adjust salt, lemon and pepper flakes to taste.
- Store in a sealed container in the fridge for up to 3 weeks, or freeze for up to 3 months. Enjoy!
Keywords: pea pesto, spring, fresh, easy
