Pea Pesto Recipe
A light and simple pea pesto creates a delicious and simple sauce for this pasta, a great sauce to grilled meat it's even a great addition to a toastie!
Servings 2 Servings
Calories 891kcal
Ingredients
- 100 g Garden Peas ¾ Cup
- 30 g Pecorino Cheese ⅓ Cup
- 30 g Pine Nuts ¼ Cup
- 15 g Basil Leaves ¾ Cup
- 1 Clove Garlic
- 50 g Olive Oil ¼ Cup
- ½ teaspoon Black Pepper
- 1 Lemon
Instructions
- If your peas are frozen, plunge them into boiling water for 60-90 seconds, then remove them and drop them into ice-cold water.
- Zest the lemon.
- When cooled, place three-quarters of the peas in a blender.
- Add the basil, pecorino cheese, pine nuts, garlic clove, black pepper, lemon zest and olive oil.
- Pulse blend until you have a rough pesto.
- You can place the pesto in a pestle and mortar now and work it for 2 minutes to really get the flavours flowing, but it is not required.
- Chop the remaining peas with a knife and add them to the pesto and stir to combine.
- Add lemon juice from the zested lemon to taste.
Notes
Calorific value refers to the to full recipe
Nutrition
Serving: 1 | Calories: 891kcal | Carbohydrates: 34g | Protein: 20g | Fat: 80g | Saturated Fat: 13g | Polyunsaturated Fat: 61g | Cholesterol: 26mg | Sodium: 554mg | Fiber: 10g | Sugar: 9g
