RECIPE
9 INGREDIENTS5 STEPS15MIN

Pea and Pistachio Pesto

5.0
4 Ratings
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Peas, mint, and lemon meld together with pistachios & olive oil into a vibrant and refreshing spread that you will literally want to eat with everything!

15MIN

Total Cooking Time

9

Ingredients
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 cups
thawed if using frozen
1/4 cup
Roasted Pistachios
shelled
1/3 cup
1 clove
Garlic , roughly chopped
1 tsp
Lemons , zested
1/2
Lemon , juiced
1/4 cup
Omit to make dairy-free.
to taste
Salt and Pepper
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Directions

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Step 1
Begin by blanching the Green Peas (3 cups) 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 (1/4 cup) until they are in small pieces.
Step 3
Add the chilled peas, Fresh Mint Leaves (1/4 cup) , Lemons (1 tsp) , and Parmesan Cheese (1/4 cup) (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 (1/2) , Garlic (1 clove) , and Olive Oil (1/3 cup) into a food processor. Add more olive oil if needed.
Step 5
Taste the pesto for seasoning, add Salt and Pepper (to taste) as necessary. Cover and chill in the refrigerator until you are ready to serve. Enjoy!

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