Peasto (pea pesto)

By Ala Lemon
May 10, 2015
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Author Notes: Looking for a new pasta sauce? Try peasto (pea pesto) Ala Lemon

Serves: 6

  • 300 grams / 10 oz. frozen peas
  • 1 garlic clove
  • 50 grams / 2 tbsp pine nuts
  • 50 grams / 4 tbsp grated Parmesan
  • 6 tablespoons olive oil
  • A handfuls tarragon
  1. In a small pan, toast the pine nuts until fragrant. Set aside.
  2. Cook the peas for 3-5 minutes, or until tender, and drain.
  3. Tip the peas into a food processor or blender. Add the garlic, pine nuts, Parmesan, olive oil and tarragon. Season with salt and pepper, then pulse until smooth-ish.
  4. The sauce is on the thick side, so add 125ml / half a cup water if you want it more runny. Ideally, add water from the cooking pasta.
  5. Use as you would traditional pesto.
  6. Find more recipes on my blog

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