It may be spring but fresh peas are $9.00lb and are probably already turned to starch, so it’s a $2 bag of frozen peas ftw!
Makes six servings of pesto.
1lb of frozen peas
2 chunky garlic cloves roughly chopped
1 green onion sliced
1/2 tsp sea salt & 1/2 tsp black pepper
2 tablespoons sunflower seeds
2-4 tablespoons olive oil
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1/4 cup mint leaves
How to make:
Bring two cups of water to the boil over high heat.
As the water reaches a rapid boil stir in 1/4 teaspoon sea salt, pour in the peas and toss in the chopped garlic & green onion.
Once the water returns to a boil, turn the heat down to a simmer and cook for 3 minutes.
Quickly drain and tip all the veggies into the bowl of a food processor.
Sprinkle in the mint leaves, sunflower seeds, salt & pepper & nutritional yeast.
Drizzle in two tablespoons of the olive oil. Turn on the machine using the pulse chop function and chop until you get a squishy bright green purée.
Drizzle in the additional two tablespoons of olive oil for a looser pesto.
What to Eat:
Stir pesto into 3/4 lb of cooked pasta.
Spread onto lightly warmed pita bread with an extra drizzle of olive oil & a 1/4 teaspoon of Z’attar.