Pea Pesto
A fun pea pesto recipe from chef Julie Schoenherr.
Ingredients
12 oz. peas
1/2 cup grated Parmigiano-Reggiano
1/2 cup mint leaves or basil leaves
1 clove garlic
1 generous dash black pepper
1 cup olive oil
1 tsp. lemon juice
12 slices crostini (Italian bread)
8 oz. whipped ricotta cheese
Directions
In a food processor, combine a 12 oz. fresh green peas, a handful each of mint leaves and grated Parmigiano-Reggiano cheese, a garlic clove or two, and generous grindings of black pepper.
With the machine on, add olive oil through the feed tube until the pesto is smooth, combined and thickened to the desired consistency. Thin with lemon juice, if needed.
This pea pesto works great tossed with pasta too.
Toppings if you can pick up one or two:
Pancetta
Cherry Tomatoes
Couple of eggs
Balsamic Glaze
A fun pea pesto recipe from chef Julie Schoenherr .