If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Makes 3 cups
- 3 teaspoons fresh peas
- 2 cups fresh basil
- 1 garlic clove
- 2 tablespoons pine nuts
- 1/4 cup fresh grated Parmesan
- 1/4 cup olive oil
- 1 pinch salt
- pinches freshly ground black pepper
- 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.