Author Notes
This pea pesto is made by quickly blanching fresh peas that are then added to basil, garlic, pine nuts and Parmesan. After a quick whiz in a food processor they are ready to be a topping for crostini with burrata cheese and proscuito or stirred into hot pasta or roasted potatoes. —shannon_davidson
Ingredients
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3 teaspoons
fresh peas
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2 cups
fresh basil
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1
garlic clove
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2 tablespoons
pine nuts
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1/4 cup
fresh grated Parmesan
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1/4 cup
olive oil
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1 pinch
salt
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Pinch
freshly ground black pepper
Directions
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Bring a large pot of salt water to a boil. Add half of the peas and cook for 4 minutes. Plunge immediately in ice water to stop the cooking and set the color. Strain and set aside.
In a food processor, add the blanched peas, basil, garlic and pine nuts. Pulse to combine. With the motor running, slowly drizzle in ¼ cup olive oil. Add ¼ cup Parmesan and pulse just to combine. Season with salt and pepper to taste.
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