Pea and Pistachio Pesto

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

455 g

Green Peas

thawed if using frozen

30 g

Roasted Pistachios

shelled

80 mL

Olive Oil

6 g

Fresh Mint Leaves

1 clove

Garlic , roughly chopped

1/2

Lemon , zested, juiced

1 tsp zest and juice from 1/2 a lemon per 4 servings

20 g

Parmesan Cheese

or Omit to make dairy-free.

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Begin by blanching the Green Peas (455 g) in boiling water for 2 minutes and then moving to them to an ice bath to chill. Remove the peas from the water once chilled.

Step 2

In the bowl of a food processor, pulse the Roasted Pistachios (30 g) until they are in small pieces.

Step 3

Add the chilled peas, Fresh Mint Leaves (6 g) , zest from the Lemon (1/2) and Parmesan Cheese (20 g) (if omitting parmesan add a generous pinch of salt) - pulse in the food processor until ingredients are well combined, but not smooth.

Step 4

Add Lemon Juice, Garlic (1 clove) , and Olive Oil (80 mL) into a food processor. Add more olive oil if needed.

Step 5

Taste the pesto for seasoning, and add Salt (to taste) and Ground Black Pepper (to taste) as necessary. Cover and chill in the refrigerator until you are ready to serve. Enjoy!