Vegan Pea Pesto 

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. 

 Ingredients:

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. 

Soup: Stir in 1/2 cup non-dairy milk & a 1/4 cup flaked almonds & serve with toast. 

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