(C) 2019 Persephone's Pantry

  • Persephone Parker-Thomas

Pea & Mint Pesto

Frozen peas are a freezer staple. They're a great source of protein, not to mention super convenient.

However, I think it's about time we treated the humble pea with the respect it deserves. Don't get me wrong, boiled peas with oven chips and fish fingers takes me right back to my childhood; but it's time we switched things up and made veggies a little more exciting. Getting your kids to dip veggies into veggies would be the dream, right? Well, let me help you with that.

My pea and mint pesto is so versatile, it's great with: pasta, in an omelette, on toast or just as below served as a dip with some funky veggies.



Ingredients

  • 1 cup of defrosted frozen peas (let the peas sit in boiling water for 5mins and strain)

  • Small handful of mint leaves

  • 1 glove of garlic

  • Juice of one lemon

  • 1 spring onion

  • 2 table spoons of olive oil

  • Salt and pepper

  • 20g of parmesan, grated (optional)



Making of the Story


Chapter One

Add all the ingredients into a food processor. Blitz for 30 seconds or until the sides looks like they need a good scraping. Taste and add more lemon juice if it's still quite chunky; it should look nice and creamy. Once you are happy with the taste and consistency, you're done. This will keep refrigerated for a few days in an air-tight container.


Chapter Two

Ummmm, so that's it folks. Serve with veggies

of your choice, see photo for inspiration and enjoy.


Made with love


PP

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