You don’t have to have pounds of herbs to make a good pesto. A whole bag of frozen peas with just a hint of herby goodness does the trick. This one is nut-free too, but still packs a protein punch from the peas. If you want to up the macros, throw in a handful of whatever nuts you’ve got. Schmear this vibrant pesto on toast or toss it with hot pasta. Use it as a dip for veggies or serve it with crispy roasted potatoes. Stir some into a veggie soup or swirl it through scrambled eggs for a pop of color and freshness.
Blitzing peas into pesto is also a great method for extending the life of fresh peas if you happen to bring some home. Unlike frozen peas, which are flash-steamed before they go into the chiller, you’ll have to precook freshies first. Boil them for 1-3 minutes, or until they float, or zap ’em in the microwave with a couple tablespoons of water, covered, for 3 to 4 minutes.
Minty Pea Pesto
Yield: 1 ½ cups
Ingredients:
- One 10-ounce bag frozen peas, thawed
- ½ cup mint leaves
- Juice and zest of 1 lemon
- 1 large garlic clove
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Procedure:
- Add all ingredients to a food processor and pulse until combined.
- Store in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.
Notes and Substitutions:
- Use whatever fresh herb you fancy in place of the mint. Some other good options would be dill, basil, tarragon, or a combination of all of them.
- Some other welcome additions: anchovy paste, red pepper flakes, or a handful of whatever nuts you’ve got in the pantry.
